Turkish sweet potatoes with maitake and red cabbage slaw
Turkish kumpir-style baked sweet potato, filled with wasabi pea cream, crispy maitake mushrooms flavoured with Kikkoman Ponzu Lemon and a refreshing pickled red cabbage slaw with Kikkoman Yakitori Sauce.
Ingredients
For the pea cream:
For the red cabbage slaw:
To serve:
- Potatoes: approx. 300 g
- Pea cream: approx. 50 g
- Red cabbage: approx. 50 g
- Mushrooms: approx. 50 g
- Garnish: approx. 5 g
Preparation
Step 1
Bake the sweet potatoes at 160 °C fan for about 60 minutes. Meanwhile, cook the peas in boiling salted water for 4–5 minutes until tender, then refresh in iced water. Set aside 200 g for garnish. Blend the remainder with the cashew butter, wasabi paste, lime juice, lime zest, garlic powder and salt until smooth.
Step 2
For the red cabbage slaw, massage the red cabbage with the Kikkoman Yakitori Sauce, Kikkoman Seasoning for Sushi Rice and Kikkoman Sesame Oil. Mix in the sesame seeds.
Step 3
For the mushrooms, heat the vegetable oil in a frying pan and fry the maitake mushrooms over a high heat for 2–3 minutes. Add the Kikkoman Ponzu Lemon and sauté for a further minute.
Step 4
Cut the sweet potatoes open down the middle, fill with the wasabi pea cream and top with the red cabbage slaw and mushrooms. Serve garnished with the peas and pea shoots.
Tip
For extra variety and texture, use edamame instead of peas for the garnish.
Recipe-ID: F1163
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