Love the simplicity of this pumpkin salad! Only needs a few basic seasonings to compliment the pumpkin. It’s a no-brainer Japanese recipe.
Seasonal pumpkin is very sweet. It’s even sweeter when you slowly cook it to convert its starch into sugar. When you can get hold of a lovely pumpkin, try to turn it into a Japanese style salad! It’s so tasty!
With Toast or Sandwich Fillings
Pumpkin salad is actually like a vegetable spread that can be used with toast or as a sandwich filling. I spread it on some whole wheat crackers this time, and as a side dish to pasta another time.
After cooking the pumpkin, simply add some mayonnaise and black pepper for seasoning. I had leftover olives so I added them to contrast with the salad’s sweetness. But you can skip it, or substitute with herbs.
Alternatives to Pumpkin
I think butternut squash can be a smart alternative, too! Just remember to have a taste and add some sugar to adjust.
Ref recipe: クラシル：ホクホクかぼちゃと卵のサラダ
Ingredients
- 250 g pumpkin, deseeded and peeled
- 2 eggs
- olives, pitted and diced (optional)
- 1 ½ tbsp mayonnaise
- black pepper
How To Make
- Place the eggs into a pot of water and turn on to medium heat. Boil the eggs for about 12 minutes. Then peel and cut into smaller pieces. It is a hard-boiled egg.
- Cut the pumpkin into about 1 cm thick and cook it through in a pan. Or, you can steam, microwave or roast. The slower the process, the sweeter it is.
- Mash the pumpkins into paste, then add the boiled eggs, olives and seasoning. Mix well and serve on the crackers of your choice.
