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 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"!

Ingredients

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

Directions

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

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


Mix pumpkin, onion, mayonnaise and black pepper.


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

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.


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