pumpkin and sweet-potato salad

I got to use up some of my big bag of raisins for this delicious summery Japanese salad that is perfect to put in obento lunchboxes. In fact, I first had it years ago at the Nagoya Basho sumo tournament when a friend brought some in a multi-tiered traditional lacquered bento box, and I was smitten from the get-go.

I'm sure every Japanese housewife has her own version. My friend Nobue gave me her formula, which is so so simple and really yummy with the sweetness of pumpkin (kabocha), sweet potatoes (satsumaimo), and raisins, and a combo sour hit of plain yogurt and cream cheese.


You just dice up some unpeeled sweet potatoes and pumpkin, then cook them as you like (boil, steam, or microwave) till soft. Plump up the raisins with some boiled water, then drain.


While the pumpkin, sweet potatoes, and raisins are still hot, stir in some cubed cream cheese, plain yogurt, and a tiny bit of mayo (I'm not a mayo fan but the Japanese Kewpie-style mayo is not too bad - not sweet like some Western mayos).

Refrigerate and voila! Oishiiiiiiiiiiiiiiii (yummy)!

P.S. Stay tuned for even more pantry-clearing oishii bites to eat...