Kabocha Salad With Boiled Egg

This easy-to-make kabocha salad with boiled egg will be ready in 15 minutes! This salad is perfect if you’re looking for a simple kabocha dish on your menu!

Kabocha Squash Salad With Egg in a food container.

This Kabocha salad is our fall staple!! It’s so delicious and perfect for your side!

Mash kabocha squash and add boiled eggs to give the salad a chewy texture, and season it with mayonnaise dressing. And your creamy salad is ready!

    This recipe is for you if:
  • You love kabocha squash.
  • You want to make kabocha squash salad.
  • You are looking for an easy kabocha squash recipe

Let me show you how to make it. If you want to check the recipe immediately, please jump to the recipe card. Let’s get cooking!

About This Recipe

  • Japanese pumpkin recipe
  • Easy to make in under 15 minutes.
  • Homemade mayonnaise dressing
  • Sweet and creamy

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

Ingredients for Kabocha Squash Salad With Egg.
  • Kabocha squash: We use 1/4 Kabocha squash. Find the one already cut into a quarter size if you can. If whole kabocha squash is the only option, this post “How to cut Kabocha squash” would be helpful.
  • Boiled egg: Boiled on medium heat for 10-12 minutes.
  • Dressing: We use lemon, mayonnaise, yogurt, salt, and honey for flavoring. You can use bottled lemon juice or vinegar as a substitution. If you don’t have honey, you can substitute it with sugar (or you can omit it if the kabocha is sweet enough).

🔪Instructions

Okay, let me walk you through how to make it step by step. You can watch this video as well.

How to make Kabocha Squash Salad With Egg step-by-step.
  1. Cut kabocha and put them on a steamer basket in a pan.
  2. Pour some water, cover, and steam for 10 minutes until tender.
  3. Mash kabocha using either a masher or fork.
  4. Add boiled egg.
  5. Make a dressing by mixing all the ingredients.
  6. Toss until well mixed.
Kabocha Squash Salad With Egg in a food container.

Here you go! This creamy, beautiful orange color Kabocha salad is a great side for lunch or dinner.

Boiled eggs don’t last very long, so try to eat them by the next day.

How to Cut Kabocha Squash

If you’re unsure how to cut Kabocha squash, check out this complete guide!

How to Cut a Kabocha Squash (Japanese Pumpkin)
5 from 4 votes
Learn how to cut Kabocha squash and enjoy the delicious Japanese pumpkin dishes in the season!
Make This Recipe
Cutting kabocha squash.

What to Serve With

ketchup rice served with salad, tamagoyaki and miso soup.

If you wonder what to serve with, how about rice and miso soup? Here is one example:

How to Cook Kabocha Squash

collage of 8 kabocha squash recipes.

If you are new to kabocha squash or looking for more recipes to spice up your fall menu, check out my Kabocha recipe in this post!

Thanks for Stopping By!

This Kabocha salad is one of our family’s favorite salads in the fall. I hope your family will love it too!

Thank you for taking the time to read my blog♡. If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

More Kabocha Squash Recipes You Might Like

保存容器に入ったゆで卵入りかぼちゃサラダ

Kabocha Squash Salad With Egg

5 from 4 votes
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Prep: 3 minutes
Cook: 10 minutes
Total: 13 minutes
Servings: 4 servings
Author: Juri Austin
This easy-to-make kabocha squash salad will be ready in 15 minutes! If you're looking for a simple kabocha dish to your menu, this salad is perfect!

Ingredients

  • 1/4 Kabocha, 250g
  • 1 Boiled egg

Dressing:

  • 1 tsp Lemon
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Yogurt
  • 1/3 tsp Salt
  • 1 tsp Honey

Instructions

  • Steam kabocha: Cut kabocha into small pieces and steam them in a pan for about 10mins until tender.
  • Mash kabocha: Place the kabocha in a medium-sized bowl and use either a masher or fork to mash it.
  • Add boiled egg: Cut a boiled egg into small pieces and add them to the mashed kabocha.
  • Dressing: Make a dressing by mixing all the ingredients in a bowl.
  • Toss: Add the dressing to the bowl and toss until it is well mixed.

Video

Notes

  • Equipment: Saucepan (18cm/7 inches), Steamer basket
  • Substitute: I use raw lemons, but bottled lemon juice or vinegar can also be used. You can substitute honey with sugar (or omit it if the kabocha is sweet enough).
  • Storage: Boiled eggs don’t last very long after peeling, so try to eat them by the next day.
  • Kabocha squash can be boiled or heated in the microwave instead of steaming.

Nutrition

Serving: 1serving | Calories: 106kcal | Carbohydrates: 10.1g | Protein: 2.6g | Trans Fat: 6.6g | Cholesterol: 49.9mg | Sodium: 259mg | Sugar: 6g
Course: Salad
Cuisine: Japanese
Keyword: kabocha squash salad, Vegetarian
Did You Make this recipe?Please Leave a star rating!

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Recipe Rating




6 Comments

  1. This looks delicious! Do you eat this as a small main dish? If not, then what do you usually pair this dish with?

    1. Hi Ana, thanks for your comment! I would usually pair it with rice and miso soup. For example, I had ketchup rice, tamagoyaki, miso soup and put this kabocha salad as a side. I added the photo in the post (the section called “What to serve with”) so please check it out. It is also good to serve with pasta or toast. I hope you like the idea!

      1. 5 stars
        Thanks Juri, I’m making this today and will have wrapped in cos lettuce as a small meal. It would make an excellent creamy side dish. I love your recipes and hope you share more!

      2. That’s a great idea! I appreciate you tried my favorite kabocha salad recipe! If you have any requests for recipes, feel free to let me know:)

      3. 5 stars
        Hi Juri The kabocha salad was delicious!! We had the salad wrapped in cosberg lettuce with a side of steamed artichoke and herb aioli. My husband does not usually like boiled egg but loved this dish! I substituted 1tablespoon of kewpie mayonnaise with yoghurt as we are trying to loose weight and made the kabocha up to 330g and an added an additional egg as we had this as a main. The dressing was so bright, light and flavourful. Thanks again.

        I’d love see soup recipes and any make the night before type of meals if you have any ideas. We generally eat to 1,200 calories a day so I’m always on the look out for healthy options.

      4. Thank you for letting me know how you made it! It’s so helpful! I’m happy to see what you are looking for. 1200 calories, oh wow! Let me work on your requests so please stay tuned 😉