Wrap and microwave the kabocha with plastic wrap.
Scrape the peel off with a spoon.
Mash with a wooden pestle.
Check the sweetness of the kabocha and adjust the flavor with curry powder and salt.
Wrap and roll into a circular shape. Still wrapped, use a toothpick to make the lines on the surface.
Remove the wrap and stick on the nori face parts.
I made the faces using kabocha skin.
Story Behind this Recipe
I always put kabocha bundles in my bento, and decided to play around with it to make this.
If the kabocha has a lot of water, don't wrap it when microwaving. If it's not very moist, add mayonnaise when seasoning to soften it up. The taste will vary depending on the kabocha, so taste it after microwaving and add seasonings as necessary.