Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kabocha squash salad. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Kabocha Squash Salad is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Kabocha Squash Salad is something which I’ve loved my entire life.
Kabocha Salad - The Japanese's Fall Time Favorite. To prepare this salad, the squash is boiled until soft; it is then mashed (some chunks are good) before combining. Kabocha Squash Salad that will enhance any Korean meal! Kabocha Squash and Goguma (고구마)/Sweet potato are probably some of the most popular ingredient in Korea these days.
To get started with this particular recipe, we have to prepare a few ingredients. You can have kabocha squash salad using 4 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Salad:
- Make ready 300 grams Frozen kabocha squash
- Prepare 2 to 3 pieces Individually wrapped processed cheese
- Make ready 1 Boiled egg
- Make ready 70 grams or (to taste) Mayonnaise
Wash the mini kabocha squash thoroughly. Roast your kabocha squash by cutting the squash into wedges. To assemble the salad, arrange the squash wedges on a plate. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima.
Steps to make Kabocha Squash Salad:
- Put the frozen kabocha squash on a heatproof dish and microwave without a cover. Important: cook it for a bit longer than indicated on the frozen packet, to make it less watery and denser in flavor. I microwaved it for 8 minutes at 600 W.
- Edited: Keep you eye on the kabocha while you're cooking it and cover with plastic wrap if the kabocha is getting too dry.
- If it still feels water after you push a piece in with your finger, microwave it for a bit more, until the kabocha squash is cooked through. It should be creamy yet floury.
- If you cook it for too long, it will turn yellow as shown here. It'll be dry and grainy and not very nice, so be careful.
- While the kaboccha squash is cooking, cut the cheese up.
- Cut up the cooked kabocha squash into easy to eat pieces. (By cutting it up you'll get rid of more excess moisture.) Put the cut up cheese on top; it will soften with the residual heat. Leave to rest for a while until cool.
- Chop up the egg coarsely. The flavor will become milder with the egg.
- When the kabocha squash is cool, add the egg and mayonnaise, mix, and it's done. Taste, and add more mayonnaise and/or salt and pepper as needed.
To assemble the salad, arrange the squash wedges on a plate. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. Brussels Sprout and Kabocha Squash Salad. Vegan and gluten-free recipe for a vivid, flavorful kale and kabocha salad. Massage the kale and roast the squash with roasted red.
So that’s going to wrap this up with this special food kabocha squash salad recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
