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Candy and golden Japanese squash shines brightly on this creamy Kabocha Salad recipe with crunchy pink onion and savory strips of ham. This stunning chilled facet dish is certain to grow to be a brand new traditional on your loved ones dinner desk.
Certainly one of my favourite autumn components is kabocha with its golden shade, candy taste, and easy texture. It’s fantastic to make use of in all types of Japanese dishes like this Kabocha Salad. I grew up having fun with my mother’s scrumptious kabocha salad, and I’m wanting to share my recipe so you may make it for these you like, too!
Should you love kabocha squash, strive my Japanese Simmered Kabocha, Kabocha Pork Stir Fry, and Japanese Roasted Kabocha Squash subsequent!
What’s Kabocha?
Kabocha (かぼちゃ, 南瓜) is a beloved Japanese winter squash recognized for its distinctive sweetness—a hybrid of candy potato and butternut squash with a touch of roasted chestnut. The darkish inexperienced outer pores and skin may be very powerful, however as soon as cooked, it turns into edible. Its flesh is shiny orange and creamy and the feel is fluffy and tender.
Typically referred to as kabocha squash or Japanese pumpkin, this ingredient is extremely nutritious and an ideal addition to your food regimen for the season. You possibly can simply discover kabocha within the US today—both at farmers markets or mainstream grocery shops. Japanese grocery shops really carry kabocha year-round!
Why I Love This Recipe
- Kabocha is nice like sweet with out including any sugar! Our household enjoys this vegetable in varied dishes all year long, however we particularly love this salad as a result of it’s like a dessert in salad type.
- A couple of easy components. This dish is really easy to place along with only a handful of creamy and crunchy components and easy seasonings.
- Nutritious. Kabocha is excessive in beta carotene, vitamin C, nutritional vitamins B1 and B2, and extra. It’s actually great things!
- Vegetarian pleasant. Skip the sliced ham to make this a vegetarian facet dish.
Substances for Kabocha Salad
- Kabocha
- Crimson onion
- Ham
- Japanese mayonnaise
- Cream cheese unfold
- Salt
- Black pepper
Discover the printable recipe with measurements beneath.
Substitutions
- Ham: Strive bacon should you don’t have ham available. Merely cook dinner the bacon till crisp, then crumble it or slice it into skinny strips.
- Japanese mayonnaise: Should you can’t discover Japanese mayo, you’ll be able to substitute American mayonnaise on this recipe.
- Cream cheese unfold: You possibly can swap it with creme fraiche for the same taste and creaminess.
- Kabocha: Do you could have leftover boiled or simmered kabocha? Drain the cooked kabocha and repurpose it on this dish! If you wish to use different varieties of squash, please see the FAQs beneath.
How To Make Kabocha Salad
Preparation
Step 1 – Lower the kabocha and take away the pores and skin. Use a really sharp knife to chop the kabocha into wedges, then into massive cubes. Lay every bit on its flat facet and shave off the inexperienced pores and skin along with your knife.
Cooking
Step 2 – Steam the kabocha. To a steamer basket in a pot with a cup of water, add the kabocha in a single layer. Cowl with a lid and steam for about quarter-hour. If a picket skewer pierces the kabocha simply, it’s carried out cooking.
Assemble
Step 3 – Mash the kabocha and blend within the onions. In a bowl or a mortar and pestle, roughly smash the kabocha; depart some chunks for texture. Then, combine within the sliced pink onions.
Step 4 – Season the salad. Sprinkle within the salt and floor black pepper. Add the Japanese mayo and cream cheese unfold and blend to include effectively. Combine within the strips of ham now, if utilizing.
Step 5 – Serve chilled. Cowl the salad and refrigerate it for not less than 1 hour. Serve chilled on particular person plates. I prefer to garnish it with parsley sprigs for a refreshing shade distinction.
Nami’s Recipe Suggestions
- Cook dinner with care – Kabocha salad is straightforward to make with just a few components, so each aspect counts. I like to recommend that you simply select contemporary and good-quality components, steam the kabocha completely, and season the dish fastidiously. Don’t overlook to test the flavour!
- Microwave the kabocha to make it simpler to chop – Kabocha has actually laborious pores and skin. It requires a razor-sharp knife and powerful power to chop it open, so please be additional cautious. Should you hesitate to chop it, I like to recommend microwaving it first for 30 seconds (1000W) to melt it. It is a frequent approach utilized by house cooks in Japan that works effectively.
- Peel the pores and skin to showcase the orange flesh – I do know, this will likely seem to be a number of work. Nevertheless, I encourage you to take the time to peel away the darkish inexperienced pores and skin. You’ll be rewarded with a vibrant golden dish for a stupendous presentation. I take advantage of a really sharp knife to make this process simpler.
- Steam the kabocha in a single layer. This promotes even cooking. I place the kabocha items on all surfaces of the steamer basket, even on the perimeters that curve up.
Variations and Customizations
Whereas kabocha salad in my family has remained just about the identical through the years, I encourage you to customise it along with your favourite add-on components, spices, and herbs. I welcome you to share within the feedback beneath with our readers should you get to strive any variations!
- Add different crispy greens. It might sound unusual to pair easy mashed kabocha with crunchy components. I perceive. However belief me, it will get boring consuming mushy meals after some time. I discover crunchy greens a necessity on this creamy and velvety dish as a result of they supply a crisp and refreshing counterpoint. Thinly sliced cucumber works effectively, too. Sprinkle with salt and draw the moisture out for a crunchy texture!
- Use reduced-fat choices. You possibly can scale back the quantity of cream cheese and substitute it with Greek yogurt for a lighter model.
- Strive raisins. A conventional Japanese kabocha salad contains raisins and that’s how my mother used to make it. It’s a further candy aspect that’s additionally nutritious!
- Vegan/vegetarian variations. You should use vegan mayonnaise and vegan cream cheese to make this recipe and use nuts as an alternative of ham.
What To Serve with Kabocha Salad
This versatile facet dish enhances a wide range of meals, from proteins and sandwiches to cookout favorites and comforting classics. I believe it’s excellent for any event, together with a vacation buffet!
- Smoked Miso Butter Turkey Breast – Simply in case you’re in search of vacation meal inspiration, this turkey recipe is an efficient one to serve with kabocha salad.
- Karaage – Basic Japanese fried rooster goes effectively with kabocha salad within the bento field.
- Use it as a sandwich filling – I really like Japanese sandwiches stuffed with leftover kabocha salad or potato salad!
Storage Suggestions
To retailer: Preserve the leftovers in an hermetic container and retailer them within the fridge for two–3 days. Should you use Greek yogurt in its place, eat it sooner because it releases liquid.
To freeze: You possibly can freeze the kabocha salad in an hermetic container for as much as 3 weeks. Thaw within the fridge in a single day, then get pleasure from it chilled.
Often Requested Questions
Whereas this dish retains for about 2–3 days within the fridge, you may as well freeze it for 3 weeks, so it’s excellent for making forward of time. If you’re able to serve, thaw it within the fridge in a single day, then get pleasure from it chilled.
You possibly can, however two issues to recollect: 1) They don’t seem to be as candy as kabocha. So flavor-wise, it gained’t be the identical. 2) They’ve extra moisture than starchy kabocha. Subsequently, dry roast them as an alternative of steaming them. This can stop absorbing considerably extra moisture and coping with moist flesh.
I’ve tried each methods, however it’s a lot simpler to peel the powerful inexperienced pores and skin off when it’s raw. After the kabocha is cooked, the flesh and pores and skin get extra fragile and mushy, smudging the attractive orange shade.
Extra Kabocha Recipes
Should you love kabocha, you’re in for a deal with with these irresistible kabocha dessert recipes.
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To Assemble the Salad
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Roughly smash the kabocha with the pestle, leaving some chunks for texture.
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Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly floor black pepper.
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Add the pink onion slices to the bowl and blend effectively.
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Add 2 Tbsp Japanese Kewpie mayonnaise and 2 Tbsp cream cheese. I measured the cream cheese unfold utilizing a cookie scoop. Combine with the kabocha to mix.
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Add the strips of ham (non-compulsory) and blend.
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Cowl the salad with plastic wrap and chill within the fridge for not less than one hour. If you’re able to serve, I like to recommend including some cream cheese streaks right here and there on the highest for adornment.
Energy: 174 kcal · Carbohydrates: 26 g · Protein: 3 g · Fats: 8 g · Saturated Fats: 2 g · Polyunsaturated Fats: 3 g · Monounsaturated Fats: 2 g · Trans Fats: 0.01 g · Ldl cholesterol: 10 mg · Sodium: 114 mg · Potassium: 945 mg · Fiber: 4 g · Sugar: 8 g · Vitamin A: 3521 IU · Vitamin C: 34 mg · Calcium: 87 mg · Iron: 2 mg
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