I have a little collection of mini-pumpkin. So I made a kabocha sarada, a pumpkin salad. That’s a healthier alternative to potato salad.
It’s the ideal way to get a refill of vitamins in the darker season.
First, this is my basket :
4 minis. There don’t all have names. Well all pumpkins are called kabocha in Japanese.
A baby butternut.
The smallest is called a botchan kabocha. Botchan, it’s the last youngest son of a family, the spoiled brat.
If you want ideas to use pumpkins, browse :
my pinterest selection
and
Dissection of a Summer kabocha, no waste
and
Cinderella gourmande, recipes of golden carriage
and
kabocha keyword
So take any sweet pumpkin, steam it and take the flesh. Add the white part of negi leeks, a small onion thinly sliced, a little fresh ginger thinly minced. Season with salt and pepper. Mix well.
Add the juice and grated zest of 2 sudachi limes.
Renkon, lotus root. I buy them already peeled, sliced, cleaned and blanched, but you can do it yourself
Small cucumbers, cut in sticks. Add the cucumber and lotus into the kabocha mix. You may need to add water. Cover and let a few hours in the fridge.
The next day, flavors have mixed harmoniously.
I eat it over 2 or 3 days as a side dish, or as an item to fill a lunch box.
GOURMANDE in OSAKA 