Remake of pumpkin stew "Kabocha Mayo Salad
Recipe for "Kabocha Mayo Salad." It can be easily prepared without using fire by using leftover pumpkin stew.
Material ( For 2 persons )
simmered pumpkin Approx. 200g (7.05oz)
onion (edible plant, Allium cepa) 1/4 of a piece
mayonnaise 2 tablespoons
walnut proper quantity
black pepper (Piper nigrum) proper quantity
Kabocha Mayo Salad

Kabocha no Nimono (pumpkin stew)" is popular as a leftover side dish. It is good to make a lot of it, but you may get tired of eating it every day.

In such cases, we recommend remaking it. Here is a recipe for "Kabocha Mayo Salad" that can be made without using fire.

Remake simmered pumpkin into "Kabocha Mayo Salad"!


About 200g (7.05oz) of simmered pumpkin
1/4 onion
2 tablespoons mayonnaise
Walnuts to taste
a pinch of black pepper


1. thinly slice onion, soak in water and drain well. 2.

Mash the pumpkin. If you want to keep the texture, mash coarsely.

Simmered mashed pumpkin

Mix pumpkin, onion, mayonnaise and black pepper.

Kabocha Mayo Salad

4. mix in walnuts (if large, crush in a baggie).

Kabocha Mayo Salad

How does it taste?

The sweetness of the kabocha and the richness of the mayonnaise go perfectly together! The Japanese taste with a hint of soy sauce is also present, as the seasoning from when it was simmered is utilized. The spiciness of the fresh onions gives the dish a refreshing aftertaste. The spicy black pepper also adds to the flavor, making it a great "side dish" that is not too sweet.

Kabocha Mayo Salad

The crispy walnuts are a nice accent to the moist texture. The savory aroma and nutty taste add depth to the flavor.

Kabocha Mayo Salad

Kabocha Mayo Salad" can be easily prepared in about 10 minutes. If you have any leftover pumpkin left over, give it a try!