Kabocha and broccoli salad with bonito and mayo.

A simple recipe for "Kabocha and Broccoli Salad with Okaka Mayo" that can be made in a microwave oven. Mash the pumpkin thoroughly for a smooth texture, or mash it coarsely for a more satisfying taste.

Material ( For 2 persons )
pumpkin	Approx. 200g (7.05oz)
broccoli	Approx. 1/2 bottle
mayonnaise	2 tablespoons
soy sauce	2 teaspoons
katsuobushi	3g (0.11oz)

Here is a simple recipe for Kabocha and Broccoli Salad with Okaka Mayo that can be made in a microwave oven. This dish is a satisfying dish unlike other leafy greens salads.

Kabocha and Broccoli Salad with Okaka-Mayo

Ingredients

About 200g (7.05oz) pumpkin
about 1/2 broccoli
2 tablespoons mayonnaise
2 tsp soy sauce
3 g bonito flakes

Directions

1) Remove seeds and seeds from pumpkin and cut into bite-size pieces. Wash broccoli and cut into small bunches. You can use pre-cut or frozen broccoli. 2.

Put the pumpkin and broccoli in a heatproof container, cover with plastic wrap, and microwave for 4 minutes at 500W. When the pumpkin is softened, it is OK.


Drain off the water lightly and mash the pumpkin.


Add mayonnaise, soy sauce and bonito flakes.

How does the kabocha and broccoli salad taste?

The sweet kabocha and refreshing broccoli are united by the rich mayonnaise. The mild flavor is enhanced by the aroma of bonito flakes. The soy sauce accentuates the mild flavor of the pumpkin. The sweetness of the kabocha is moderately enhanced, creating a "side dish" with a Japanese taste.


Mash the pumpkin firmly for a smooth texture, or mash it coarsely for a more satisfying texture. Adjust the mashing method to your liking and enjoy.