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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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BAM 8: Kabocha Salad, Chicken Katsu, Daikon Miso Soup and Rice

Tuesday, June 15th, 2010
It's BAM 8 and I'm gonna roll out Chicken Katsu, kabocha salad, Daikon Miso Soup and rice!
BAM 8

KuhBoCHa, is the mightiest of squashes. It's really great as a savory or sweet dish. This recipe is a mix of both, garnering the sweetness from the peas and raisins and the salty from the onions, mayo and sea salt. If you like potato salad but want to mix it up a bit, look no further.

Ingredients
3 cups of kabocha steamed, chopped and peeled. (about half of a medium kabocha)
1/4 cup + 1 tablespoon of light mayo
1/4 cup of raisins
1/4 cup of thawed green peas
1/4 cup of prepared and drained onion (approx. half a small onion)
1/2 teaspoon of salt for flavoring
1/2 teaspoon of salt for onions.

Directions
1) Pull out the seeds and wash well.
2) Chop kabocha into wedges and then into cubes.
3) Chop onions paper thin or use a mandolin. Put in a bowl with a 1/2 teaspoon of salt and set aside.
4) Steam kabocha on medium heat for about 10 minutes until firm and soft but not mushy.
5) Peel the skin off the kabocha using a knife.
6) Put in bowl and add mayonnaise and salt and mash. Feel free to leave chunks if you like it slightly chunky.
7) Rinse onions and squeeze out water.
8) Mix in raisins, peas and onions.

Pull out the seeds with your fingers.
Kabocha salad-pull out seeds

Chop in wedges and then in cubes.
Kabocha salad-cut into chunks

Chop the onion into thin slices, add salt and massage.
Kabocha salad-slice onions

Let sit for 10 minutes and the onions should look limp.
Kabocha salad-limp onions

Rinse onions with cold water.
kabocha salad-rise with cold water

Squeeze the water out.
Kabocha salad-squeeze out onions

Steam the kabocha.
Kabocha salad-steam

Peel the skin off using a knife. It may be hot so place it on a cutting board and carve it off.
kabocha salad-peel skin

Add salt and mayo and mash the kabocha.
Kabocha salad-ready to be mashed

Mix in raisins, peas and onions and serve.
Kabocha salad-served

tags: Kabocha  Vegetarian 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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