Slice the kabocha squash into 5mm pieces, thinly slice the onions, and julienne the carrots. Combine the ☆ ingredients.
To save time, put the kabocha in a vinyl bag (or on a heat-resistant dish wrapped in saran wrap), and heat for 1 and 1/2 minutes in the microwave at 600 W.
Heat the oil in a frying pan, fry the kabocha until crisp and golden on both sides, then put in a bowl.
I cook away the alcohol content (since I serve this to my child), so I stir-fry the carrots and onions, add the ingredients marked with a ☆, and then bring them to a boil. (Refer to the cooking tips.)
Put the items from Step 4 into the bowl from Step 3, and once cooled, chill in refrigerator. It's also tasty served hot!! Whatever way you prefer!
Story Behind this Recipe
I received kabocha from many sources, so wanted to try something new.
For the sauce in Step 4, just add the microwaved carrots and onions to the mixture of ingredients marked with a ☆ without heating them.
You can substitute water for the sake. It's up to you.
I halved the ingredients for the photo. Adjust the amount to the number of servings.