Rakkyo pickles (pickled small onions) or cucumber pickles
1 tablespoon, finely chopped
Parsley (if you have it)
a small amount, finely chopped
3 to 4 tablespoons
Salt and pepper
a small amount
Make all the ingredients ready.
Cut up the kabocha squash into bite sized pieces, put on a heatproof dish, cover with plastic wrap and microwave until tender.
Take the chopped up rakkyo pickles or cucumber pickles and..
Mix them in with the mashed kabocha squash, as well as the boiled egg and mayonnaise...
...season with salt and pepper...
and you're done!
This is the version with cucumber pickles.
This the version with rakkyo pickles.
Story Behind this Recipe
I wanted to make kabocha salad, which I love, simpler and tastier. A great dish to serve to guests too.
Drain the rakkyo and pickles very well before mixing them in. If you use rakkyo, it will be on the sweeter side, and if you use pickles it will be refreshing. Either way you will have a delicious, deli-style salad. For the boiled egg, I used Cookpad user Toiro's recipe "Easy Egg Salad In a Microwave " (Recipe ID: 721949).