Rich Kabocha Squash Salad

1. 1

   If using fresh kabocha squash, take the seeds and insides out, cut into 2-3 cm pieces and moisten with water.

2. 2

   Cover with plastic wrap and microwave for about 4 to 5 minutes at 700 W.

3. 3

   If using frozen kabocha squash, microwave for 2-3 minutes then cut into 2-3 cm pieces.

4. 4

   Slice the cucumber thinly, sprinkle with a pinch of salt and leave for a while.

5. 5

   When it starts to exude moisture, squeeze out lightly.

6. 6

   Chop the boiled egg up into 2-3 cm pieces.

7. 7

   Mix the kabocha squash, cucumber, mixed beans, boiled egg, mayonnaise and cheese together.

8. 8

   Adjust the seasoning with salt.

9. 9

   This is the shredded cheese I used.

10. 10

    You can use it as-is or in cooked dishes.

11. 11

    If using sliced cheese, cut it up roughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.