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—it perfectly highlights the natural flavor and texture of kabocha.
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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 by mixing it with Japanese mayonnaise. You can adjust the texture depending 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 salad can be made using a steamer, it is more commonly prepared in the 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 squash
Japanese kabocha salad is a dish that highlights the flavor of kabocha squash. Kabocha squash is one of the most nutrient-dense vegetables, making it a great choice to incorporate into your diet. Here are some of its key nutrients:
- Vitamin A
- Vitamin C
- Vitamin E
- Beta-carotene
- Carbohydrates
- Dietary fiber
Among these, vitamins A, C, and E are essential for supporting immune function and have antioxidant properties. This combination is even known as "Vitamin Ace" in Japan.
Additionally, vitamins A and E are fat-soluble, meaning they are better absorbed when consumed with oil. That's why mayonnaise, which is primarily made of oil, is often used in this dish.
Customizing your kabocha salad
Japanese kabocha salad can be made with just kabocha squash and seasonings, 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 based on your preference.
📋Step-by-step recipe
Ingredients
- 10.6 oz kabocha squash
- 1.4 oz onion
- a pinch of salt or sugar (for the onion)
Seasonings:
- a pinch of salt
- a pinch of ground black pepper
- 1 ¼ Tbsp Japanese mayonnaise (such as Kewpie Mayo; 0.53 oz/15 g per Tbsp. For a homemade version, please refer to the linked article.)
Instructions
🕒 Total: 30 mins
Step 1
Remove the seeds and membrane from the kabocha squash, then cut it into bite-sized pieces. Place the pieces in a microwave-safe bowl, cover the bowl with plastic wrap or a microwave-safe lid, and microwave on medium power (500-600W) for about 5 to 6 minutes, until the kabocha is tender.
Step 2
Sprinkle salt and pepper over the kabocha, and mash it with a fork or spoon until mostly broken down (leaving some chunks if you prefer). Let it cool down to just below body temperature.
Step 3
Slice the onion very thinly. Sprinkle salt or sugar over the slices, gently rub them, and let them sit for about 10 minutes, spreading them out as much as possible to avoid overlap. After that, squeeze them by hand to remove any excess 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.
Cooking tips
- Add mayonnaise after the kabocha squash has cooled to below 100℉ (40℃). Adding mayonnaise while the kabocha is still warm may cause the mayonnaise to separate, which could compromise the flavor.
- Slice the onion very thinly and sprinkle sugar over the slices. This will help reduce their pungency.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
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Recipe card
Japanese Kabocha Salad
Ingredients
- 10.6 oz kabocha squash
- 1.4 oz onion
- a pinch of salt or sugar (for the onion)
Seasonings:
- a pinch of salt
- a pinch of ground black pepper
- 1 ¼ Tbsp Japanese mayonnaise (such as Kewpie Mayo; 0.53 oz/15 g per Tbsp. For a homemade version, please refer to the linked article.)
Instructions
- Remove the seeds and membrane from the kabocha squash, then cut it into bite-sized pieces. Place the pieces in a microwave-safe bowl, cover the bowl with plastic wrap or a microwave-safe lid, and microwave on medium power (500-600W) for about 5 to 6 minutes, until the kabocha is tender.
- Sprinkle salt and pepper over the kabocha, and mash it with a fork or spoon until mostly broken down (leaving some chunks if you prefer). Let it cool down to just below body temperature.
- Slice the onion very thinly. Sprinkle salt or sugar over the slices, gently rub them, and let them sit for about 10 minutes, spreading them out as much as possible to avoid overlap. After that, squeeze them by hand to remove any excess 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.
Oli P. says
Hello!
We are new to your website and in the last two days, we have made 2 of your recipes, both of which turned out perfect. There are a lot of kabocha salad recipes out there, but yours is our favorite. It is not too mushy, the skin is delicious and used, and the texture is just so great. We've eaten this as a side dish for dinner and in sandwiches. We also love your instructions, it is straightforward and simple and easy to read. Thank you so much!
Ryo Hikita (Umami Pot) says
Hi!
Thank you so much for your kind words! I’m so happy to hear you enjoyed the recipes, and it truly means a lot to know that my kabocha salad is your favorite among so many out there 🙂
Your warm feedback truly encourages me and keeps me motivated to share more recipes. I’d love for you to try some of my other recipes too!