A simple Japanese side dish made with steamed and mashed Kabocha squash, crisp cucumber, and creamy mayonnaise.
Video
Ingredients
- 1/4 - 1/3 Kabocha (Japanese pumpkin)
- 1 Japanese cucumber (or 2 Persian or 1/2 English cucumber)
- 1/4 tsp salt
- 1 tsp lemon juice
- 2 Tbsp mayonnaise (preferably Japanese mayo)
- black pepper to taste (optional)
Instructions
- Cut Kabocha into small pieces and place in a microwave-safe dish. Cover and cook about 6 minutes in the microwave oven or until soft. Remove skins and mash Kabocha (you don't need to mash all the way if you want it chunky).
- Slice cucumber thinly and sprinkle with salt in another bowl. Let it sit for a few minutes and squeeze water out.
- Mix Kabocha, cucumber, lemon juice and mayonnaise. Salt and pepper to taste.