Japanese Kabocha Salad
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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Servings: 3
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.
Nutrition
Calories: 76.23kcal Carbohydrates: 9.89g Protein: 1.11g Fat: 4.15g Saturated Fat: 0.7g Polyunsaturated Fat: 0.06g Monounsaturated Fat: 0.01g Sodium: 113.74mg Potassium: 371.05mg Fiber: 1.75g Sugar: 2.76g Vitamin A: 1370.03IU Vitamin C: 13.3mg Calcium: 31.51mg Iron: 0.61mg
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