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Kabocha Salad (Japanese Pumpkin Salad)
Serves 2–3 · About 20 min (No stove, just the microwave)
Kabocha softened in the microwave, mashed and mixed with mayonnaise. Sweet and smooth.
① Cut the kabocha→② Heat in the microwave→③ Mash while hot→④ Cool and add mayonnaise
What to buy
Vegetables
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How to make it
1
Cut the kabocha
- If seeds or stringy parts are left, scrape them out with a spoon
- Put it cut side down on the cutting board and cut into 3 cm cubes. It is hard, so put your other palm on the back of the knife and press down with your body weight to cut
- Thinly shave off only the hard or bumpy parts of the skin with a knife (you do not need to peel it all)
- If it is too hard for the knife to go in, wrap the whole piece in plastic wrap before cutting and heat in the microwave at 600 W for 1–2 minutes to make it easier to cut
How to tell it's doneAll pieces are about 3 cm in size.
Be carefulIf the kabocha rolls, the knife slips. Always cut with a flat side down.
2
Heat in the microwave
- Put the kabocha in a microwave-safe bowl and pour 2 tbsp water over it
- Cover loosely with plastic wrap and heat at 600 W for 5 minutes
- Poke with a bamboo skewer, and if it is hard, add 1 minute at a time
How to tell it's doneA bamboo skewer slides easily into the biggest piece.
Be carefulThe bowl and the steam under the plastic wrap are very hot. Use oven mitts, and peel the wrap from the far side so the steam does not hit your face.
3
Mash while hot
- Pour out any water that has collected in the bowl
- Mash while hot with a fork or masher. A few lumps are OK
- Add a pinch of salt and mix
How to tell it's doneNo big lumps are left, and it is smooth all over.
4
Cool and mix with mayonnaise
- Let it cool in the bowl until cool enough to touch
- Add 3 tbsp mayonnaise and a pinch of pepper and mix
- Taste it. If the flavor is weak, add a pinch of salt
ReadyNo white streaks of mayonnaise are left, and it is the same color all over.
Be carefulIf you add mayonnaise while hot, the oil separates and it gets greasy. Add it after cooling.
📚 Learn more about this dish
🔪 Cutting & cooking tips
If it didn't work out
The kabocha is hard and will not mashIt was not heated enough. Add 1 minute at a time and heat until a bamboo skewer slides in easily.
WateryYou did not pour out the water in the bowl. Next time, pour out the water after heating, then mash.
It is gummy and oilyYou added the mayonnaise while hot. Add it after cooling.
The flavor is flatThere was not enough salt. Add a pinch at a time, tasting each time.
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