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Kabocha sarada
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Source: https://joschroefood.wordpress.com/2016/06/25/return-of-the-kabocha/
| 200 grams | kabocha |
| 1 | cucumber |
| 1 teaspoon | salt |
| 2 tablespoons | mayonnaise |
To start, clean 200g of kabocha and remove the seeds and guts. Then, cut into small pieces and boil until soft. When on the side, thin slice a cucumber (Japanese cucumbers are much smaller than american ones, so half an american cucumber would probably suffice), mix with 1 teaspoon salt, and let it sit for a while. When the kabocha is soft, drain the water and smash it with a fork. Using a paper towel, dry off the cucumber and squeeze out loose moisture. Then, mix the kabocha and cucumber with 2 tablespoons mayonnaise and serve.
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