Sweet Pumpkin Ricotta Salad

Ingredients

• 300g sweet pumpkin (kabocha)
• 4 shiitake mushrooms
• 1/4 onion
• 1T yondu (soup soy sauce)
• ricotta cheese

Check items off while grocery shopping - it’s remembered here.

Steps

1. 01

   Heat olive oil in a pan and sauté the shiitake mushrooms, sliced 1cm thick, seasoned with salt, pepper, and herbs.

2. 02

   Rinse the sweet pumpkin under running water and cut into bite-sized pieces, skin on.

3. 03

   Slice the onion thinly.

4. 04

   Put the shiitake mushrooms, pumpkin, and onion from steps 1-3 into a mixing bowl, add 1T yondu, cover with plastic wrap, and microwave for 7 minutes.

5. 05

   Let cool briefly, then lightly mash the pumpkin, add the ricotta cheese, and mix evenly.

6. 06

   Plate it and drizzle with a little olive oil~