Kabocha Salad
"Japanese pumpkin (Kabocha) salad. Kabocha's have green skin and inside is orange. The skin is edible."
- Ready In:
- 13mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 kabocha squash
- 5 tablespoons japanese mayonnaise
- 1 tablespoon white wine
- 10 g sliced almonds
- salt
- pepper
- chopped parsley
directions
- Spoon out the kabocha's seeds.
- Cut up the kabocha into large bite sized pieces.
- Saran wrap the kabocha on a plate and put it into a microwave to soften it up.
- Take about 1/5 of the kabocha off the plate (while it's still hot) and peel the skin off (if it's cold, it will be really hard to peel it off).
- Mash the peeled kabocha in a bowl.
- Mix white wine, Japanese mayonnaise, salt, and pepper (salt and pepper is to your taste) with the mashed kabocha.
- Add the rest of the kabocha and mix it all together.
- Sprinkle the sliced almonds and chopped parsley on top.
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RECIPE SUBMITTED BY
I am currently a student at UH-Manoa, majoring in elem. education.
I've lived in (chronological order):
Miami, FL
Milwaukee, WI
Akune, Kagoshima Pref., Japan
Wakimoto, Kagoshima Pref., Japan
Takaono, Kagoshima Pref., Japan
Honolulu, HI
I've also been to Australia, Canada and Singapore.
Favorite Cookbooks - 「ひと月８０００円のおかず」by 小田真規子
One Month 8000 yen for food by Makiko Oda (8000 yen = approx US$80)
「ザ・レシピ」by 浜内千波
The Recipe by Chinami Hamanai
(If you can't read the writing above the English titles, that's because it's in Japanese font)
