I think we may have found our new favorite neighborhood sushi joint. Which when you move to a new city, is a really big deal. You’ve got to have that one place in the neighborhood that you can really count on. We’ve tried a few here and there (still lots to explore) but I was introduced to one by a friend a few weeks ago and I’ve been hooked ever since. The fish is SO good, the prices are reasonable, and it is a tiny, cozy place.
Ok fine, I went twice in one day. (Yes, ridiculous).
The restaurant is called Yatai, on the Sunset strip and it is a Japanese Sushi & Tapas restaurant. So in addition to the typical rolls, they’ve got eggplant with miso sauce, goyza, seaweed salad and an amazing tempura pumpkin with curry salt. I’m convinced it is actually kabocha squash (the rind is green, you can eat it, and kabocha squash has its roots in Japan) but regardless, it is delicious. I had to make a version at home, naturally, so instead of frying it and serving it with the salt, I roasted it with a sweet curry salt. It was one of those recipes that I just knew would turn out well.
I was right. I came close to eating the whole squash in one sitting, but decided that wasn’t the best idea. I stopped myself after a third of it.
The salty/sweet/curry flavor is amazing on the sweet squash. It is delicious right out of the oven, or as I learned, at room temperature all afternoon. I warned you!
Curry Salt Crusted Kabocha Squash
Prep Time: 5 minutes
Cook Time: 40 minutes
Ingredients (4-6 servings)
- 1 medium kabocha squash
- 2 Tbsp sugar
- 2 Tbsp curry powder
- 2 tsp salt
- 2 Tbsp olive oil
Pre-heat oven to 375 degrees.
Cut squash into 1 inch wide strips, removing seeds.
Stir together the sugar, curry powder and salt and layout on plate.
Toss squash pieces with olive oil until evenly coated.
Press the squash pieces into the curry salt mixture, coating both sides.
Roast squash for 40 minutes, flipping over after 20 minutes.
Serve warm or at room temperature.
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