Ingredients
120 grams Kabocha squash
2 Boiled eggs
1 Cucumber
1 Peanuts (or any nuts)
1 tbsp Soy sauce
1 Sandwich bread, table rolls, baguettes, English muffins, etc.
Method
Sources
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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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wrap the kabocha squash in cling film, and microwave for about 2 minutes at 500 w. cut into 5 mm slices. de-grease the atsuage (briskly pour hot water and pat dry), grill or bake in a toaster oven until brown, cut in half lengthwise, then cut into 5 mm slices. slice the boiled eggs into about 5 mm thick rounds, and cut the cucumber diagonally into 3 mm slices. roughly chop the peanuts. combine the gado-gado sauce ingredients, and mix well. cut bread of your choice into your desired sizes. you can use them as they are, or lightly toast them. serve step 1, step 2, step 3 on a platter, and serve with step 4 and step 5. add any toppings you like on top of your bread from step 6, sprinkle with the sauce from step 5 and peanuts from step 4. you can make sandwiches like this photo, or you can fill hot dog rolls with the toppings from step 7.