If you’ve ever had Japanese-style potato salad, then you already know how good a creamy, chunky, slightly sweet mash can be. This Kabocha Salad takes that idea and gives it a cozy fall twist. Kabocha, sometimes called Japanese pumpkin, makes a beautiful base for a simple salad that’s surprisingly addictive.
It’s creamy and savory from the Kewpie mayo, has a little crunch from fresh cucumber, and a pop of brightness from red onion. It’s the kind of humble side dish that quietly steals the spotlight — perfect on a holiday table, served alongside grilled meats, or just eaten straight from the bowl.
And while kabocha can be a bit of a pain to cut (I’ve got you covered with some safe and easy tricks), the rest of the recipe is practically effortless, so let’s get into it.
What is Kabocha?
Kabocha (Japanese pumpkin) is a type of winter squash with deep green skin and bright orange flesh. It’s sweeter and denser than Western pumpkin or butternut squash—closer in texture to chestnuts or sweet potatoes. When cooked, it becomes silky and rich, with a naturally creamy texture that makes it perfect for salads, soups, or tempura.
Kabocha is gaining in popularity in the states, I’ve had good luck finding them at Trader Joe’s and even my regular grocery store. If you can’t find any kabocha you can try substituting butternut squash. It won’t have quite the same sweetness or creamy texture, but it will still make a delicious stand-in. It’s worth seeking out though; it really makes this dish shine.
The first step to making Kabocha Salad is to break down the kabocha. Kabocha is delicious—but it’s also dense and can be tricky (and a little dangerous) to cut. Here are some safe ways to tackle it:
Stabilize it: Place a damp kitchen towel under the squash to keep it from slipping, or even set your cutting board on the floor for more control and leverage.
Don’t force it: Instead of trying to slice straight through, pierce the squash first, then work your knife down one side and then the other.
Use assistance if needed: A rubber mallet can help tap your knife through stubborn spots.
Or go bold: Wedge your knife partway in, lift the whole squash a few inches, and tap it down onto the board to split it open—just use caution and confidence!
Whichever method you choose, take your time. Once it’s open, the rest is easy. Depending on the size of your kabocha, must medium ones around 3 pounds, you will use about 3/4th of it. Cut it into thick wedges:
The next step is steaming the kabocha, and I give you directions for two methods on the recipe card-either the microwave or using a steamer. The following photos show the microwave method, which produces less moist pumpkin flesh. Microwaving is convenient and quick. I like to microwave on reduced power because I find it produces more even cooking.
Add a quarter cup of water to the dish, this is what will create the steam.
Cover the dish with a microwave safe lid or plastic wrap:
Microwave at 80% for 12-15 minutes, checking for tenderness with a fork, it should be completely tender. If it isn’t fork tender, microwave at half power for 1-2 minute increments.
While the kabocha is steaming, I prep the rest of the veggies, starting with thinly slicing the cucumber:
Put the cucumber in a colander and add salt:
Let them drain for 5 minutes and then gently squeeze them to get rid of excess moisture:
Thinly slice the onion:
Then soak the onion in water to help lessen their sharp bite:
When the steamed kabocha is cool enough to handle, remove the skin with a knife:
Add the peeled kabocha to a large bowl, and then it’s time to assemble our Kabocha Salad. Start by using a potato masher to gently smash the kabocha, we want to keep some chunks in for texture:
Add the sliced cucumbers and onion:
Then we are going to make the dressing right in the bowl. I love using kewpie mayo here for its signature egginess and hint of sweetness, and sour cream (or yogurt) for extra creaminess:
A little salt and pepper:
And then I gently fold it all together:
Look at this gorgeous color, can she be any more Fall-coded?!
Kabocha Salad is traditionally served as a chilled salad. It gets better as it sits, so don’t be afraid to make it a day or so before serving. With its bright orange hue, and cozy and sweet flavors this salad is pure Autumn vibes, and a perfect example of the simplicity of Japanese home cooking. I can’t wait for you to try it! Let me know what you think and tag us in your food pics @funkyasiankitchen, we love seeing your creations!
If you’re on a fall themed cooking kick, check out my Persimmon Salsa or Roasted Chestnut Soup!
Kabocha Salad
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: serves 4
- Category: small plates, sides, salads
- Cuisine: Japanese
Ingredients
- ½ kabocha squash (about 2.5 lbs)
- 3 Tablespoons thinly red onion (about ⅛ of a whole onion)
- 2 small persian cucumber or ⅓ of a european cucumber
- 3 Tablespoons Japanese Kewpie mayonnaise
- 3 Tablespoons sour cream or greek yogurt
- ½ teaspoon sea salt salt plus a little more for salting cucumbers
- ⅛ teaspoon freshly ground black pepper
Instructions
First some tips on cutting kombucha:
Kabocha is dense and can be difficult to cut. Here are some different techniques to help you. Pick the one that feels the most comfortable and least likely to cause injury! Do not try and cut all the way through in one attempt. Instead pierce the kabocha and cut through the squash and then cut down though the other side.
I usually put a damp kitchen towel right under the squash and on top of the cutting board to keep it from rocking around as I cut it. You can also put your cutting board on the floor which will give you better control since you can use more body strength. I’ve also used a rubber mallet to help me cut through the flesh when it’s particularly hard. But the technique I use most frequently is to push my knife in just enough so that it’s stuck in the kobocha and then bang the whole thing down on the cutting board. It’s brutal, but incredibly efficient. You have to be very comfortable with a knife though. Proceed with caution.
Cook the kabocha with a microwave:
Cut the kabocha squash in half and weigh it. Most medium size kabocha are around 3 pounds. So you will need approximately ¾ of a whole one. Scoop out the seeds.
Cut the kabocha into thick wedges or into large cubes. The smaller the pieces, the faster it cooks. Place on a microwave safe plate. Add ¼ cup of water to the dish to create steam. Cover the dish with a microwave-safe plastic wrap or lid.
Microwave on 80% power for about 12-15 minutes, checking for tenderness with a fork; continue cooking in one- to two-minute increments at 50% power if needed. I prefer to microwave on lower power for longer because I feel it yields the best results. Once the squash is tender, carefully remove the dish from the microwave and allow it to cool. When the kabocha is cool enough for you to handle, remove the skin with a knife or scoop it with a spoon.
Cook the kabocha with a steamer:
Cut the kabocha squash in half and weigh it. Most medium size kabocha are around 3 pounds. So you will need approximately ¾ of a whole one. Scoop out the seeds.
Cut the kabocha into thick wedges or into large cubes. The smaller the pieces, the faster it cooks.
Put 3 cups of water into a steamer pot with an insert, or into the bottom of a deep wide pan that will accommodate a steamer basket and a lid. Place the kabocha pieces in the steamer basket and cover with a lid. The water should not touch the kabocha. Turn the heat to high and steam for 15 minutes.
After 15 minutes, check if the kabocha is ready by inserting a skewer or the tip of a butter knife into a thick piece. If it goes through smoothly, then they’re done. Otherwise, keep steaming and check back in 1-2 minute increments. Remove the steamer basket from the pan. When the kabocha is cool enough for you to handle, remove the skin with a knife or scoop with a spoon.
Prepare the vegetables While the squash is cooking, trim your cucumber and slice it thin. Place it in a colander in the sink. Sprinkle the cucumber with a couple dashes of salt and then mix the cucumbers to evenly distribute the salt. Let the cucumbers sit for 5 minutes and then scoop them up in your hands and gently squeeze the excess liquid from the cucumbers.
Once you’ve sliced the onions, soak them in ice water for a couple minutes. This helps tame some of the bite and sharpness in the onion.
Prepare the salad Using a potato masher, gently smash the kabocha several times, keeping the pieces chunky. Add the cucumber, red onion, mayonnaise, sour cream, salt and pepper to the salad and gently mix to combine.
Chill the salad Wrap the salad and chill for at least an hour to let the flavors combine. Once the salad is chilled, taste a little and add a little salt or pepper if needed.
Transfer the salad to a platter and serve.
Notes
*Kabocha salad keeps well and tastes better when it has had the chance to chill in the fridge. You can make it up to 2 days ahead and store any leftovers for another day. Leftovers are great topped on bread as a quick sandwich filling.
Keywords: kabocha, Japanese pumpkin, fall, winter, squash, kewpie mayo, salad, make ahead
