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Post date: September 2, 2023
1 medium red onion, diced
1 bunch scallions or garlic “bud” chives, sliced ¼”
1/2 hand of ginger, peeled with a spoon and minced (approximately ½ cup, minced)
1 kabocha squash
1/3 C. sesame seeds, roasted
3 T. sugar
¼ C. rice vinegar
½ C. miso
3 T. black sesame seeds, roasted
Prep red onions, garlic bud chives, and ginger as described, above, and set aside. Okay to combine all into same bowl.
Bring a large pot of water to a boil.
Using tip of a paring knife, remove stem and flower “buttons” on the top and bottom of the kabocha. This will make breaking down the kabocha much easier. Quarter kabochas and remove seeds and membrane with a tablespoon. Peel kabocha quarters, leaving some skin and tinges of green here and there for a mottled effect. Chop kabocha into 2-inch chunks. Add salt to pot of boiling water. Boil kabocha until just fork tender, about 10-15 minutes.
While kabocha is boiling, make dressing. Roast sesame seeds in a sautee pan or Japanese stove-top seseame seed “roaster”. When seeds start to pop, shake pan to prevent burning. Place roasted seeds in large suribachi (a Japanese ridged mortar). Using wooden pestle, grind seeds until they stop popping and yield intense nutty smell. If you do not have a suribachi, use a Western mortar or whiz roasted sesame seeds briefly in a blender. Add sugar, rice vinegar, and miso. Grind to combine. Taste and adjust seasoning.
Drain kabocha and place in large stainless steel bowl. While still warm, add dressing, red onions, garlic bud chives/scallions, and ginger. Toss to combine, lightly smashing kabocha but retaining some chunks to yield potato salad texture.
For A Crowd:
2 red onions, diced
3 bunches garlic “bud” chives or scallions, sliced ¼”
1 hand of ginger, peeled with a spoon and minced
3-4 kabocha squash
water reserved from boiling kabocha
1 C. sesame seeds, roasted
1/3 C. sugar
½ C. rice vinegar
1 C. miso
1/3 C. black sesame seeds, roasted
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