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–+ servings
Kabocha Salad with Miso & MAyo

Kabocha Salad with Miso & Mayo

Cooking Japanese
Kabocha (Japanese pumpkin) is one of my favorite ingredients to cook with during the fall. Its naturally sweet flavor and smooth texture make it a versatile addition to many dishes. But my go-to is this simple Kabocha Salad with Miso & Mayo.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Japanese
Servings 4 people

Ingredients
  

  • ¼ Kabocha Pumpkin 500g
  • 1 tablespoon Miso
  • 1 tablespoon Mayonnaise
  • Salt
  • Black Pepper

Instructions
 

  • Wash the pumpkin thoroughly.
  • Remove the seeds from the pumpkin.
  • Cut the pumpkin into bite-sized pieces.
  • Place the pumpkin pieces in a heat-resistant container. Cover the container with a lid and plastic wrap. Microwave the pumpkin at 600W for 5 minutes.
  • Check if the pumpkin is soft all the way through with a toothpick. If it's still hard, heat it for an additional 1 minute at a time.
  • Add miso, mayonnaise, salt, and pepper to the pumpkin and mix well.
  • Serve
    Kabocha Salad with Miso & MAyo
  • For a second version, mash the pumpkin after being microwaved and mixed with miso, mayo, salt & pepper until smooth.
  • Place small pieces of lettuce on a plate and spoon the mashed kabocha on top.
  • Serve
Keyword Kabocha, Miso, Salad
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