Hot Kabocha Squash and Green Bean Salad

Hot Kabocha Squash and Green Bean Salad

Sautéed pork with oil and sweet vinegar are used instead of dressing in this warm salad. It's delicious and packed with nutrition too!


Roughly chopped pork
About 70g
Kabocha squash
About 1/5 cut
Green beans
About 50g (about 12 pods)
Salt and pepper
a small amount
Vegetable oil
2 tablespoons
1 clove grated
My family's sweet vinegar (Recipe ID: 1480222)
2~3 tablespoons
Black pepper
To taste


1. Prep the green beans by boiling, soak in cold water, and dry well.
2. Thinly slice the onions and pat dry. Red onions don't have much water content, so you don't have to dry if using them.
3. Cut the kabocha into bite-sized pieces, line up on a microwave-safe dish covered with a paper towel, cover with plastic wrap, and microwave on a high heat for about 2 minutes.
4. Cut the pork into 1cm pieces.
5. Add 1, 2, and 3 to a bowl.
6. Add vegetable oil to a pan, and sauté the pork from Step 4.
7. Add sweet vinegar, grated garlic, and salt and pepper, quickly stir, and turn off the heat.
8. Top Step 5 with Step 7, mix together, arrange onto plates, and it is done. Season with salt and pepper to taste.

Story Behind this Recipe

This is something I made when I first got married, so it's a recipe that's full of memories. These days, since we've been married for a while I haven't made it much...