Looking for a pumpkin recipe to try this Halloween? Why not give this Japanese-style kabocha salad a try?
Made with Japanese seasonings like shiro dashi, soy sauce, and mirin, this hearty salad combines the natural sweetness of kabocha squash with the savory richness of bacon and mushrooms.
Packed with umami and full of autumn flavors, it’s a delightful way to enjoy seasonal ingredients with a Japanese twist!
The Inspiration Behind This Recipe
In Japan, potato salad is a popular everyday dish made with mashed potatoes, mayonnaise, vegetables, and a variety of other ingredients. Besides being served as a side dish at home, it’s also a popular addition to bento lunch boxes and is often used as a sandwich filling.
For this recipe, I’ve given it a seasonal twist by using kabocha squash instead of potatoes.
In Japanese home cooking, kabocha squash is often simmered in a sweet and savory broth made with dashi, soy sauce, sugar, and mirin. Inspired by this traditional dish, I brought its comforting, sweet and savory flavors into a hearty kabocha salad.
How to Make Japanese-Style Kabocha Salad
Ingredients for 4 Servings
1/4 kabocha squash (approx. 400 g net, seeds and stringy pulp removed)
100 g bacon
80 g red onion (or regular onion)
80 g maitake mushrooms (or other varieties, such as button mushrooms)
Freshly ground black pepper, to taste
Sliced almonds or pecans (or other nuts of your choice), for topping
For the Kabocha
1 Tbsp shiro dashi
2 tsp mirin
30 g mayonnaise
For Sautéing
1/2 Tbsp soy sauce
1/2 Tbsp mirin
1/2 Tbsp neutral cooking oil
Ingredient Tips
- Kabocha Squash: If not available, you can use another variety of pumpkin or winter squash. Just make sure to choose one with dense, starchy flesh rather than a watery texture.
- Shiro Dashi: Measure the shiro dashi straight from the bottle, without diluting it. Want to learn more about shiro dashi? Check out this article.
Preparation
- Cut the bacon into thick batons.
- Thinly slice the red onion against the grain.
- Tear the maitake mushrooms into bite-sized clusters by hand.
- Toast the nuts in a dry frying pan or a toaster oven. For sliced almonds, toast at 170°C (340°F) for 4–5 minutes; for pecans, toast at the same temperature for 7–8 minutes.
Instructions
Remove the seeds and stringy pulp from the kabocha squash. Cut it into bite-sized pieces with the skin on, trimming off the tough parts at the top and bottom.
Arrange the pieces in a single layer in a wide, microwave-safe dish, with the skin facing down. Drizzle the shiro dashi and mirin evenly over the kabocha.
Cover loosely with cling film and microwave at 600 watts for 7–8 minutes, or until the skin is tender.
Carefully remove the cling film, watching out for the hot steam. Use a silicone spatula to break the kabocha into smaller chunks rather than mashing it.
Microwave again at 600 watts for 1 minute, uncovered, to evaporate any excess moisture.
Add the mayonnaise to the kabocha and gently mix to combine.
Add the oil to a frying pan and heat over medium-low heat. Add the bacon and sauté until nicely browned.
Add the red onion and maitake mushrooms, and give everything a quick stir-fry.
Pour in the soy sauce and mirin, then increase the heat and continue stir-frying to cook off the excess liquid, until everything is nicely glazed.
Add the sautéed bacon, onion, and mushrooms to the kabocha. Gently fold everything together, being careful not to overmix and turn the kabocha into a paste.
Transfer the kabocha salad to a serving dish and sprinkle with freshly ground black pepper.
Roughly crush the toasted nuts with your hands and scatter them over the top.
Cooking Tips
- Keep the Skin On for a Beautiful Color Contrast
Japanese kabocha squash has a beautiful contrast between its dark green skin and bright yellow-orange flesh, so it’s often cooked with the skin on. Since this recipe doesn’t include any green vegetables, keeping the skin adds a lovely touch of color to the salad.
To make the most of this contrast, leave the kabocha chunky rather than mashing it finely into a paste.
- Cook the Kabocha Until Tender and Fluffy
Kabocha skin takes longer to soften than the flesh, and microwave cooking times can vary depending on the type of dish you use. Make sure the skin is fully tender before breaking the kabocha into smaller chunks.
Microwaving the kabocha a second time without covering it helps evaporate excess moisture, giving it a fluffy, slightly crumbly texture rather than a soggy one.
- Slice the Onion Against the Grain
Cutting across the fibers allows the onion to soften nicely with just a quick sauté, while still retaining a pleasant crunch. This makes it especially suitable for salads.
This kabocha salad is delicious both freshly made and served warm, or chilled in the refrigerator for later!
Give it a try and make it one of your go-to fall recipes!
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