Salad (Pumpkin Salad) | Recipe transcription from Yuyuga Shokudo

Scoop out the pumpkin seeds with a spoon.
Peel the pumpkin and cut it into bite-sized pieces.
Place the pumpkin in a frying pan, add enough water to cover it (not included in the recipe) and bring to a boil.
Peel the onion and slice it thinly.
Remove the stem of the cucumber and cut into small pieces.
Pour the can of corn into a colander.
Once the pumpkin is boiling, reduce heat to low and simmer for 10 minutes.

Heat a frying pan and add rice oil.
Add the onion and fry.
Add the cucumber and corn and stir fry.
Sprinkle salt (for stir-frying) and stir-fry.
Remove from the tray and allow to cool.

Drain the pumpkin in a colander.
Place the pumpkin in a frying pan and dry fry.
Place the pumpkin in a bowl and mash with a fork.
Add salt (for seasoning), 2, kombucha powder, and mayonnaise and mix.
Transfer to a Tupperware and let cool.

お皿に3を盛る。
ミニトマトとパセリを添えて完成。