Kabocha squash is delicious when simmered or roasted, but in Japan, it is also commonly enjoyed in salads mixed with mayonnaise. Try this Japanese Kabocha Salad recipe, which brings out the natural flavor and texture of kabocha to the fullest.
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What is Japanese Kabocha Salad?
Japanese Kabocha Salad is a dish made by mashing cooked kabocha squash and seasoning it, typically mixed with mayonnaise. You can adjust the texture based on how finely you mash the kabocha: a coarser mash retains more of its natural texture, while a finer mash gives it a smoother, creamier consistency.
Although this dish can be made using a steamer, it is usually prepared in a microwave for convenience. The natural sweetness of the kabocha pairs perfectly with the richness of the mayonnaise. It is easy to make, so feel free to give it a try.
The nutritional power of kabocha
Japanese kabocha salad is a dish that highlights the flavor of kabocha. Kabocha is one of the most nutrient-dense vegetables, making it a great choice to incorporate into your diet. Here are some of the main nutrients:
- Vitamin A
- Vitamin C
- Vitamin E
- β-carotene
- Carbohydrates
- Dietary fiber
Among these, vitamins A, C, and E play crucial roles in supporting immune function and have antioxidant properties. This combination is even referred to as 'Vitamin Ace' in Japan.
Additionally, vitamins A and E are fat-soluble, meaning their absorption is enhanced when consumed with oil. This is why mayonnaise, which is primarily made of oil, is often used in this dish.
Adding extra ingredients
Japanese kabocha salad can be made with just kabocha squash, but it is also common to add extra ingredients. Popular additions include onions, cucumbers, ham, bacon, raisins, and nuts.
These ingredients enhance the flavor and texture of the dish, but since kabocha is the star of this salad, it is recommended to limit additional ingredients to no more than two. I used onions in this recipe, but you can experiment with other ingredients according to your preference.
📋Step-by-step recipe
Ingredients
- 10.6 oz kabocha squash
- 1.4 oz onion
- - pinch of sugar (for the onion)
Seasonings:
- ⅛ tsp salt
- ⅛ tsp ground black pepper
- 1 ¼ Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
Instructions
🕒 Total: 30 mins
Step 1
Remove the seeds and membrane from kabocha, then cut it into bite-sized pieces. Place the pieces in a microwave-safe bowl, cover the bowl with plastic wrap, and microwave on medium power (500W) for about 5 minutes, until the kabocha is tender.
Step 2
Sprinkle salt and pepper over the kabocha, and mash it with a fork or spoon until it loses its shape (you can leave it a bit chunky if you prefer). Let it cool down to just below body temperature.
Step 3
Slice onion very thinly. Sprinkle salt or sugar over the slices and massage them. Arrange the slices so that they overlap as little as possible, and let them sit for about 10 minutes. Then, squeeze them by hand to remove any moisture.
Step 4
Add the onion slices and Japanese mayonnaise to the bowl with the kabocha, and mix well.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Slice the onions very thinly and sprinkle sugar over the slices. This will help reduce their pungency.
- Add mayonnaise after the kabocha has cooled to below 104℉ (40℃). Adding mayonnaise while the kabocha is still warm may cause the components of the mayonnaise to separate, which could compromise the flavor.
Recipe card
Japanese Kabocha Salad
Ingredients
- 10.6 oz kabocha squash
- 1.4 oz onion
- - pinch of sugar (for the onion)
Seasonings:
- ⅛ tsp salt
- ⅛ tsp ground black pepper
- 1 ¼ Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
Instructions
- Remove the seeds and membrane from kabocha, then cut it into bite-sized pieces. Place the pieces in a microwave-safe bowl, cover the bowl with plastic wrap, and microwave on medium power (500W) for about 5 minutes, until the kabocha is tender.
- Sprinkle salt and pepper over the kabocha, and mash it with a fork or spoon until it loses its shape (you can leave it a bit chunky if you prefer). Let it cool down to just below body temperature.
- Slice onion very thinly. Sprinkle salt or sugar over the slices and massage them. Arrange the slices so that they overlap as little as possible, and let them sit for about 10 minutes. Then, squeeze them by hand to remove any moisture.
- Add the onion slices and Japanese mayonnaise to the bowl with the kabocha, and mix well.
Notes
- You can store it in the refrigerator for up to 3 days.
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