Kabocha Pumpkin Salad
When you write “pumpkin” in kanji, the characters mean “Southern melon”. “Western melon”, on the other hand, means watermelon.
Photographed by Manao Okamoto
Calorie count is per serving
Ingredients (Serves 2)
- Approx. 1/8 kabocha pumpkin (250 g)
- 20 g walnuts (roasted and coarsely chopped)
- 2 tbsp plain yogurt (unsweetened)
- 1 tbsp mayonnaise
- 1/4 tsp sugar
- 1/4 tsp salt
Use a spoon to scoop out the seeds and pith from inside the kabocha pumpkin, then cut into bite-sized pieces. Mix together the ingredients for [A].
Place the kabocha pumpkin with a cut surface flat against your cutting board and cut it into slices roughly 2 cm thick, then cut the slices in half. Place your other hand on the spine of your knife to make pressing the knife into the kabocha pumpkin easier, while simultaneously keeping your hands safer.
Place the cut kabocha pumpkin in a microwave-safe bowl and loosely wrap with plastic wrap, then microwave at 600 W for 4 min.
Remove the plastic wrap, starting from the far edge to avoid burning yourself with the escaping steam, then press the kabocha pumpkin with a paper towel to absorb excess moisture. Cut off the skin of the kabocha pumpkin and coarsely mash with a fork or potato masher while still hot. Mix in the walnuts, then serve with [A] poured over top.