Receta Kabocha Pumpkin Salad
Cooking procedure is similar to simple mayo potato salad, just use Kabocha pumpkin instead of potato.
| Tiempo de Prep: |
Japanese
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| Tiempo para Cocinar: | Raciónes: 1 |
Wine and Drink Pairings: white wine, beer
Ingredientes
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Direcciones
1.
1) Cut the Kabocha in half with a large, heavy knife. Remove the seeds and cut into a bite-size cubes. Boil or steam until soft, about 7-10 minutes.
2.
1) Cut the Kabocha in half with a large, heavy knife. Remove the seeds and cut into a bite-size cubes. Boil or steam until soft, about 7-10 minutes.
3.
2) When the pumpkin is soft, drain the water and let them cool for a while.
4.
2) When the pumpkin is soft, drain the water and let them cool for a while.
5.
3) In the mean time, slice the onion and sprinkle with 1-2 tbs of salt, soften them by squeezing gently. Wash them with cold water and squeeze the water off, then the onion should no longer be salty.
6.
3) In the mean time, slice the onion and sprinkle with 1-2 tbs of salt, soften them by squeezing gently. Wash them with cold water and squeeze the water off, then the onion should no longer be salty.
7.
4) Place the pumpkin in a large bowl, add onion and mayo.
8.
4) Place the pumpkin in a large bowl, add onion and mayo.
9.
5) Toss gently, try not to crumble the pumpkin. Taste with salt and pepper if needed.
10.
5) Toss gently, try not to crumble the pumpkin. Taste with salt and pepper if needed.