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kabocha salad
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Kabocha Salad

A classic Japanese deli-style Kabocha Salad featuring sweet microwaved squash, crispy pan-fried bacon, crunchy toasted pumpkin seeds, and quick-salted Vidalia onions in a savory Japanese mayo and curry powder dressing.
Prep Time15 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Course: Salad, Side Dish
Cuisine: Japanese
Keyword: depachika salad, Japanese pumpkin salad, kabocha salad, kabocha squash recipe
Servings: 4 people
Calories: 170kcal

Ingredients

Salad Base

  • 1/4 Vidalia onion (or sweet onion, thinly sliced on a mandoline)
  • 2 - 3 strips thick-cut bacon (cut into 2–3 cm chunks)
  • 2 tbsp pumpkin seeds (pepitas, toasted (or sliced almonds or walnuts)

Dressing & Seasonings

  • 1 tsp rice vinegar
  • 1.5 to 2 tbsp Japanese mayonnaise (Kewpie or homemade Koji Mayonnaise)
  • 1/8 tsp mild curry powder
  • 1 tbsp milk (optional, for a smoother texture)
  • 1 to 2 tsp reserved rendered bacon fat (optional, for extra umami)
  • Sea salt to taste
  • Freshly cracked black pepper to taste

Instructions

  • Prep the Sweet Onion: Sprinkle the mandoline-sliced Vidalia onion with a pinch of salt and let sit for 5 minutes to extract excess sharpness and moisture. Rinse 2 to 3 times in cold water.
    onion slice for kabocha salad
  • Then squeeze out all water thoroughly.
    squeezed sliced onion
  • Microwave Steam the Kabocha: Wash the kabocha, trim away any bumpy spots on the skin with a knife, and cut into large chunks.
    cutting the bumpy part of kabocha for kabocha salad
  • Transfer to a microwave-safe bowl and cover tightly with plastic wrap. Microwave at 600W/700W for 3 to 4 minutes. Let sit covered for 1 minute to finish steaming.
    kabocha in the microwaveble bowl for kabocha salad
  • Then carefully unwrap and check with a bamboo skewer to ensure it is fork-tender.
    check the kabocha is cooked or not
  • Crisp the Bacon: While the kabocha is microwaving, cut the bacon into 2 to 3 cm chunks and fry in a skillet over medium heat until crispy and golden. Remove the bacon and reserve the rendered fat in the pan.
    crisp bacon for kabocha salad
  • Combine & Season: In the bowl with the hot microwaved kabocha, add the prepared sweet onion, crispy bacon, mayonnaise, mild curry powder, rice vinegar, and toasted pumpkin seeds. Mash to combine, leaving plenty of rustic kabocha chunks for texture. If you prefer a smoother texture, stir in 1 tbsp of milk.
    mixing with kabocha and mayonaise for salad
  • For extra savory depth, add 1 to 2 tsp of the reserved rendered bacon fat. Season with sea salt and freshly cracked black pepper to taste.
    adding bacon fat
  • Chill & Serve: Cover and chill in the refrigerator for at least 1 hour (up to overnight) to allow the flavors to meld before serving.
    kabocha salad

Notes

Recipe Notes

  • Mayonnaise: Classic Kewpie mayonnaise works great, or use homemade Koji Mayonnaise for a living ferment flavor profile.
  • Vegetarian Adaptation: Omit the bacon and rendered fat. The combination of sweet Vidalia onion, toasted pumpkin seeds, and mild curry powder provides rich savory flavor on its own.
  • Variations: Feel free to customize with water-drained cucumber slices, hard-boiled eggs, or sliced apples and raisins for a sweet twist.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 12.1g | Protein: 4.8g | Fat: 11.3g | Saturated Fat: 2.8g | Cholesterol: 14mg | Sodium: 175mg | Vitamin A: 1850IU | Vitamin C: 11mg