5 from 4 votes

Servings

This easy-to-make Kabocha Salad with boiled egg is the perfect addition to your lunch or dinner for a quick and delicious kabocha dish!

Looking for simple kabocha dishes? Try these 16 plant-based kabocha recipes!

Kabocha Squash Salad With Egg in a food container.

Featured Comment

From Ana: “The kabocha salad was delicious!! We had the salad wrapped in romaine lettuce with a side of steamed artichoke and herb aioli. My husband does not usually like boiled eggs, but he loved this dish! “

Why You Will Love This Recipe

This kabocha salad is easy to make and ready in just 15 minutes.
Homemade mayonnaise dressing adds creamy richness to steamed kabocha.
The perfect side dish for any meal.

Kabocha

Kabocha, also known as Japanese pumpkin, is a winter squash commonly used in Japanese cooking. It has a dark green outer skin and bright orange flesh that’s sweet and starchy. It’s a delicious vegetable for making creamy soups, roasting, and frying.

Recipe Ingredients

You’ll need the following ingredients to make this Kabocha Squash Salad:

Ingredients for Kabocha Squash Salad With Egg.

Kabocha: Choose one with bright orange flesh, full of pulp and seeds. In this recipe, you’ll steam and then mash the kabocha. For detailed steaming instructions, refer to the Steamed Kabocha Squash Recipe. Also, if you’re unsure how to cut the kabocha, check out this How to Cut a Kabocha Squash.
Egg: Prepare boiled eggs in advance.
Dressing: A creamy blend of lemon juice, mayonnaise, yogurt, salt, and honey creates a rich and tangy dressing for the salad.

How To Make Kabocha Salad: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Cut the kabocha and steam until tender.

Step 2

Mash the kabocha and add the chopped boiled egg.

Step 3

In a separate bowl, mix together all the dressing ingredients until smooth.

Step 4

Pour the dressing over the kabocha and egg, then toss the salad until evenly coated.

Enjoy your salad as a side dish or light meal. It’s best served slightly chilled or at room temperature. Check out another version of kabocha salad with cream cheese!

Recipe Tips

Keep the Skin: Kabocha skin is full of nutrients and adds a beautiful color. Leave it on for the salad, or remove it after steaming if you prefer a softer texture.
Add Your Twist: Make it your own by adding extras like cheese, beans, nuts, or dried fruit such as raisins or cranberries.
Easy Ways to Cook Kabocha: Microwaving or boiling also works when you do not want to steam.

What To Serve With

To complete your meal, try serving this kabocha salad with steamed rice, hearty mushroom miso soup, and tofu katsu for a satisfying Japanese-style dinner.

Dive Deeper into Cooking Kabocha!

To learn more about kabocha, you can explore these articles:

Your Guide to Cooking with Kabocha

Easy and Tasty Kabocha Recipes

Get the eBook

More Kabocha Recipes You Will Love

Leave a Rating!

I hope you enjoy this Kabocha Salad! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Creamy Kabocha Salad with Boiled Egg

5 from 4 votes

Prep: 3

Cook: 10

Total: 13

Servings:

Author: Juri Austin

This easy-to-make Kabocha Salad with boiled egg is the perfect addition to your lunch or dinner for a quick and delicious kabocha dish!

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kabocha squash salad with boiled egg in a food container

Equipment

Medium saucepan 18 cm, (7 inches)
Steamer basket

Ingredients

Instructions

Preparation: Cut the kabocha into small pieces and steam for about 10 minutes, or until tender. While the kabocha is steaming, boil the egg.
Mash the Kabocha: Place the steamed kabocha in a bowl and mash it with a masher until smooth.
Add the Boiled Egg: Peel the boiled egg, cut it into small pieces, and gently mix it into the mashed kabocha.
Make the Dressing: In a separate bowl, combine the lemon juice, mayonnaise, yogurt, salt, and honey. Stir until the dressing is smooth and well combined.
Toss the Salad: Pour the dressing over the kabocha and egg mixture. Toss everything together until the salad is evenly coated.

Notes

Storage: Boiled eggs don’t last very long after peeling, so try to eat them by the next day.
Kabocha skin is full of nutrients and adds a beautiful color. Leave it on for the salad, or remove it after steaming if you prefer a softer texture.
Make it your own by adding extras like cheese, beans, nuts, or dried fruit such as raisins or cranberries.
Microwaving or boiling also works when you do not want to steam.

Video

Nutrition

Serving: 1servingCalories: 106kcalCarbohydrates: 10.1gProtein: 2.6g

This nutritional information is estimated and provided for general reference only.

Course: Salad

Cuisine: Japanese

Keyword: kabocha salad

Did You Make This Recipe?

Please !

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 4 votes (2 ratings without comment)

6 Comments

Ana says:

Sep 22, 2021 at 2:52 AM

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

1. JURI says:
  
  Sep 22, 2021 at 4:17 AM
  
  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. Ana says:
    
    Sep 25, 2021 at 12:02 PM
    
    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. JURI says:
    
    Sep 25, 2021 at 4:29 PM
    
    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. Ana says:
    
    Sep 25, 2021 at 5:24 PM
    
    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. JURI says:
    
    Sep 25, 2021 at 6:44 PM
    
    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 😉