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Salad (Pumpkin Salad) | Recipe transcription from Yuyuga Shokudo

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Evening cafeteria

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Ingredients

pumpkin : 1/4 cut
きゅうり : 1/2本
玉ねぎ : 1/2個
コーン缶 : 20g
ミニトマト : 適量
パセリ : 適量
米油 : 適量
塩(炒め用) : 小さじ1/2
塩(味付け用) : 小さじ1/2
昆布茶粉末 : 小さじ1/2
マヨネーズ : 大さじ2

Time required

30minutes

Procedure

1) Do the preparations 00:49
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.
2) stir fry 03:00
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.
3) mix 06:13
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.
4) 盛り付ける 07:21
お皿に3を盛る。
ミニトマトとパセリを添えて完成。

Point

- Shaving the skin off the pumpkin will improve its appearance.
・If you don't mind the pumpkin skin, you don't need to scrape it.
- You can also deep fry the shaved pumpkin skin and sprinkle it with salt or sugar to add a touch of flavor.
- Stir-frying cucumbers, onions, and canned corn makes it even more delicious.
・Boil the pumpkin until it can be mashed with your index finger.