Kabocha Salad
The first time I had kabocha pumpkin was when I went to Japan last year. The first hotel we stayed in served it simply steamed as a part of breakfast....I couldn’t stop eating it! The second time my husband and I saw it was at a convenience store in the form of ice cream....we stopped by daily to have some. Towards the end of our trip while in the city of Hakodate on the island of Hokkaido, our hotel served the Kabocha in the form of this salad...I literally stuffed myself with it! Kabocha doesn’t taste the same here in the states. The pumpkin is just naturally sweeter in Japan and more fragrant. When purchasing them here I always opt for the organic variety.
After simmering the kabocha in boiling salted water for about 10 minutes, drain it and set it aside in a bowl for about 15 minutes to cool. You can then add in the scallion ribbons, kewpie mayo and about a teaspoon of sugar if the Kabocha requires additional sweetness. Stir the salad and you can either enjoy it room temperature or chilled a bit in the fridge. I can eat it by itself but I have made it as a side to fried chicken or fish as well. Kabocha is also delicious simmered in dashi and a little soy. Yum!!
Serves about 2-3
1/2 of a kabocha pumpkin (skin scrubbed and cut into 1-2 inch chunks )
About 2 tablespoons of kewpie mayonnaise
1 whole scallion sliced into thin ribbons
Salt and sugar to taste
After simmering the kabocha in boiling salted water for about 10 minutes, drain it and set it aside in a bowl for about 15 minutes to cool. You can then add in the scallion ribbons, kewpie mayo and about a teaspoon of sugar if the Kabocha requires additional sweetness. Stir the salad and you can either enjoy it room temperature or chilled a bit in the fridge. I can eat it by itself but I have made it as a side to fried chicken or fish as well. Kabocha is also delicious simmered in dashi and a little soy. Yum!!
Serves about 2-3
1/2 of a kabocha pumpkin (skin scrubbed and cut into 1-2 inch chunks )
About 2 tablespoons of kewpie mayonnaise
1 whole scallion sliced into thin ribbons
Salt and sugar to taste