Tuesday, June 15th, 2010
It's BAM 8
and I'm gonna roll out Chicken Katsu
, kabocha salad, Daikon Miso Soup
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.
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.
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.
Chop in wedges and then in cubes.
Chop the onion into thin slices, add salt and massage.
Let sit for 10 minutes and the onions should look limp.
Rinse onions with cold water.
Squeeze the water out.
Steam the kabocha.
Peel the skin off using a knife. It may be hot so place it on a cutting board and carve it off.
Add salt and mayo and mash the kabocha.
Mix in raisins, peas and onions and serve.