In Japanese kabocha salad, there is usually Japanese mayo in it.
I know, with japanese mayo, kabocha salad is always tasty!!!
In this recipe, I wanted to be a little more on the healthier side.
I used miso paste & cream cheese to enrich the flavor.
To make it plant based, you can always swap cream cheese for a Japanese vegan mayo which I introduced a couple days ago! hehe
Japanese kabocha is now in abundance.
Japanese kabocha usually come with the big batch 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 mins
<Cook time> 9 mins
・kabocha 300g/ 10.5oz
・½ of onion
・your favorite nuts
・2 ½ tbsp of cream cheese
・1 tsp of yellow miso without MSG
・2 tbsp of olive oil
・1 tsp of milk
・½ tsp of salt
1: Rinse kabocha and remove the seed. Transfer onto the microwave safe container and pop them into a microwave 600w for about 4mins then flip and microwave them for another 3mins. Mash them and set it aside.
( you can also steam the kabocha if not using a microwave)
2; Slice onion thinly. Stir fry until it's caramelized. Don’t forget to season with pinch of salt and pepper.
2: In 1, add miso paste, olive oil, and cream cheese, and caramelized onion. Toss everything together. adjust the taste with salt. Spread on your favorite bread. Sprinkle crushed walnuts and generous amount of freshly crushed black pepper .Ready to be enjoyed!
・You can make it ahead of time, but recommend to sprinkle nuts right before you serve it to retain the crunchy texture.
・To make it more rich and decadent, you can stir fry bacon together with onion. Also you can add 1 tsp of mayo.
<Recommended side dish>
Store it in a air-tight container in the fridge for 3 days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
Love to see your creations!