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—it perfectly highlights the natural flavor and texture of kabocha.
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Servings: 3
Ingredients
- 10.6 oz kabocha squash
- 1.4 oz onion
- pinch of salt or sugar (for the onion)
Seasonings:
- pinch of salt
- pinch of 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 the kabocha squash, 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 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.
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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