In a Japanese kabocha salad, there is usually Japanese mayo in it.
I know when using Japanese mayo of course a kabocha salad will be always tasty!!!
In this recipe, I wanted to create a kabocha salad that is a little more on the healthier side.
I used miso paste & cream cheese to enrich the flavor instead of mayonnaise.
To make this plant based then you can always swap cream cheese for vegan mayo which I introduced a couple days ago! hehe
Japanese kabocha is now in season. It usually is quite large so I have to make multiple dishes out of it.
Please take a look if you have extra kabocha to finish! haha
<JAPANESE KABOCHA SALAD>
＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 9 minutes
10.5oz (300g) kabocha squash
your favorite nuts
2 ½ tablespoons cream cheese
2 tablespoons olive oil
1 teaspoon yellow miso
1 teaspoon milk
½ teaspoon salt
1. Rinse the kabocha and remove the seeds. Transfer onto a microwave safe container and pop it into the microwave at 600w for about 4 minutes. After, flip the kabocha over and continue to microwave for another 3 minutes. Mash it up and set it aside. You can also steam the kabocha.
2. Slice the onion thinly. Stir fry the onions until they have caramelized. Don’t forget to season them with a pinch of salt and pepper.
3. In a bowl add in the cooked kabocha, miso paste, olive oil, cream cheese and caramelized onions. Toss everything together and adjust the taste with salt. Spread over your favorite bread. Sprinkle on crushed walnuts and add in generous amount of freshly cracked black pepper. Now it's ready to be enjoyed!
・You can make this ahead of time but I recommend adding the nuts right before you serve it to retain the crunchy texture.
・To make this a more rich and decadent recipe, you can stir fry bacon together with the onions. Also you can also add in 1 teaspoon of mayo.
<Recommended side dish>
Store in an air-tight container in the fridge for up to 3 days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
I love to see your creations!
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