Obake no Halloween Paysanne Salad

Ingredients (Serves 2)

• 1 potato (about 110g)
• 80g kabocha squash
• 1/2 yellow bell pepper (about 80g)
• 3 leaves of leaf lettuce (about 60g)
• 50g purple onion, sliced into 1cm rings
• 4 mushrooms (about 36g), halved
• 60g roast beef slices
• 1 egg (M size, about 51g)
• Nori (seaweed), for decoration
• Cooking oil, as needed
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Wrap the unpeeled potato in damp kitchen paper and plastic wrap. Microwave (600W) for about 3 minutes until soft. Peel and cut into bite-sized pieces.
2. Cut two rectangles (2cm thick, 4cm long, 2.5cm wide) from the kabocha. Microwave (600W) for 50 seconds. Trim into gravestone shapes and decorate with nori crosses.
3. Slice remaining kabocha thinly. Cut purple onion into rings and halve the mushrooms.
4. Soak leaf lettuce in cold water, drain, and tear into bite-sized pieces.
5. Use a star-shaped cutter to make star pieces from the yellow bell pepper. Dice the leftover pieces.
6. Heat oil in a pan and grill the potatoes, sliced kabocha, onion, and mushrooms until browned.
7. In the same pan, add more oil and fry an egg sunny-side up over low heat without a lid for 3–5 minutes. Let cool, then cut the white into a ghost shape with kitchen scissors. Add nori for eyes and mouth. Decorate the yolk as a jack-o'-lantern using nori.
8. Place lettuce on a plate, arrange the pepper, grilled vegetables, and roast beef. Add pumpkin gravestones and top with the ghost egg. Drizzle with Kewpie Paysanne Dressing.

Recipe Notes

• Adjust microwave times based on your appliance. Ghost and pumpkin decorations add fun for Halloween gatherings.