One of my favorite fall ingredients is kabocha squash or Japanese pumpkin. I have many kabocha recipes that I want to share with you, but let’s start with this delicious and easy Kabocha Salad.
Have you tried kabocha before? Kabocha has a dull-finished, deep green skin and an intense yellow-orange color on the inside. It has a sweet flavor, even sweeter than butternut squash and it’s similar in texture and flavor to a pumpkin and a sweet potato combined.
Typical kabocha salad includes kabocha, sliced cucumbers, and raisins and that’s how my mom used to make. Sometimes kabocha salad includes onion, too.
Since my husband is not a huge fan of raisins, I replaced raisins with bacon instead. I love the salty flavor of the bacon in the naturally sweet kabocha, and crispy bacon definitely adds another dimension to the typical kabocha salad with its distinct texture and flavor.
There’s are really good benefits from eating kabocha. It’s high in beta carotene, vitamin C, vitamins B1 and B2, and more. Beta-carotene can be converted to vitamin A in the body and vitamin A is important for healthy white blood cells, good immunity and for vibrant eyes, skin and hair. It’s a good stuff! 🙂
By the way, I gotta tell you one thing. Kabocha is hard, I mean, it’s really really hard to cut. It requires a sharp knife and strong force to cut up. So be careful when you cut it, okay?
Now here’s the video for How To Make Kabocha Salad. And please follow my YouTube channel if you haven’t. I promise we’ll work harder to improve our videos.
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- 1 lb kabocha squash/pumpkin (1 lb = 454 g)
- 1 Persian/Japanese cucumbers (or 1/2 of an English cucumber)
- ¼ tsp Kosher salt
- 2 slices bacon
- 3 Tbsp Japanese mayonnaise
- Freshly ground black pepper
Gather all the ingredients.
- Scoop the kabocha seeds with spoon and discard them and cut into 1 inch slices.
- Remove the kabocha skin and cut into 1 inch cubes.
- Put the kabocha in saucepan and cover with water. Boil the kabocha until soft.
- Drain water and mash half of the kabocha. It’s better to leave some big chunks unmashed for texture.
- In a frying pan, cook bacon slices over medium high heat until crispy. Drain excess oil on the paper towel and then cut into small pieces.
- Partially peel the cucumber lengthwise so that it will look like a stripe pattern and then thinly slice it.
- Put the cucumber slices in a bowl and sprinkle salt. Massage and cucumber and let it stand for 5 minutes. Then squeeze water out.
- Combine all the ingredinets together in a bowl. Add mayonnaise and freshly ground black pepper. Mix all together. Serve it cool or at room temperature.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.