Nourish: Creamy Kabocha Salad
January 20, 2026
Having kabocha during the colder days is deeply comforting. Naturally sweet, dense, and almost chestnut-like, it turns creamy with very little effort. This Japanese-style kabocha salad is one of those dishes that feels both nostalgic and luxurious, and it also works beautifully for meal prep as a simple side dish.
The beauty of this dish lies in how easy it is to make and how flexible it can be, which is why we’re skipping exact measurements. If you like it richer, be generous with the mayonnaise. If you prefer it lighter, simply use less. This is a vegetarian version, but if you enjoy ham, feel free to fold some in for extra savouriness. Spoon into a serving bowl or plate and finish with a sprinkle of shichimi togarashi just before serving.
Ingredients
- About one medium-sized kabocha squash
- Japanese cucumbers
- 2 eggs
- Kewpie mayonnaise
- Salt
- Black pepper
- Shichimi togarashi, to finish
Steps
- Cut the kabocha in half and remove the seeds. Steam until completely tender. This can also be done by baking or microwaving until soft. Set aside and allow the kabocha to cool completely.
- Once cooled, use a spoon to scrape out the flesh and transfer it to a bowl. Thinly slice the cucumber on a mandolin, sprinkle with salt, let it sit briefly to draw out moisture, then squeeze well and add to the bowl.
- Boil the eggs for 7 minutes, then transfer them immediately to cold water to stop the cooking process. Once cooled, peel and add the eggs whole to the bowl.
- Add a generous amount of Kewpie mayonnaise, season with salt and black pepper, then smash everything together directly in the bowl until creamy but still slightly chunky.
- Adjust the mayonnaise to taste. Spoon onto a serving plate and finish with a sprinkle of shichimi togarashi just before serving.
FEATURED PRODUCTS
Subscribe to our newsletter to get your 10% discount code
