Pumpkin And Edamame Mayo Salad Recipe by ひろちゃん☆ママ
This recipe is translated from Cookpad Japan. See original: かぼちゃと枝豆のマヨサラダ☆ Pumpkin and Edamame Mayo Salad Cooking Instructions 1 Thaw the frozen edamame. Microwave uncovered on high (600W) for 2 minutes. Once cooled, remove the beans from the pods. You’ll end up with about half the original amount. 2 Next, prepare the pumpkin. Remove the seeds and stringy parts, then trim off any tough or damaged skin. Cut into 1/2-inch thick slices, then dice into 1/2-inch cubes. 3 You can leave the skin on if you like. Transfer the pumpkin to a microwave-safe dish and rinse briefly with water. Cover with plastic wrap and microwave on high (600W) for 5 minutes. 4 Tip: Be careful, it will be hot! Leave a small gap in the plastic wrap and carefully drain off any water by pulling the wrap slightly—no need for a strainer. 5 Remove the plastic wrap and roughly mash the pumpkin with a fork. Don’t over-mash; it’s fine to leave some texture since you’ll mix it more later. 6 Add the black pepper, sesame seeds, and shelled edamame, then add the mayonnaise and mix everything together. Transfer to a serving dish and chill in the refrigerator before serving. 7 Adjust the amount of mayonnaise depending on how moist your pumpkin is. 8 To minimize dishes, prepare the edamame while the pumpkin is microwaving for a time-saving trick! 9 You can adjust the amount of pumpkin based on what you have in your fridge—I usually just estimate. 10 Thank you to Shimako☆ for sharing a variation! Recipe ID:20290204 on cookpad.com is recommended! 1 Thaw the frozen edamame. Microwave uncovered on high (600W) for 2 minutes. Once cooled, remove the beans from the pods. You’ll end up with about half the original amount. 1 Thaw the frozen edamame. Microwave uncovered on high (600W) for 2 minutes. Once cooled, remove the beans from the pods. You’ll end up with about half the original amount. 2 Next, prepare the pumpkin. Remove the seeds and stringy parts, then trim off any tough or damaged skin. Cut into 1/2-inch thick slices, then dice into 1/2-inch cubes. 2 Next, prepare the pumpkin. Remove the seeds and stringy parts, then trim off any tough or damaged skin. Cut into 1/2-inch thick slices, then dice into 1/2-inch cubes. 3 You can leave the skin on if you like. Transfer the pumpkin to a microwave-safe dish and rinse briefly with water. Cover with plastic wrap and microwave on high (600W) for 5 minutes. 3 You can leave the skin on if you like. Transfer the pumpkin to a microwave-safe dish and rinse briefly with water. Cover with plastic wrap and microwave on high (600W) for 5 minutes. 4 Tip: Be careful, it will be hot! Leave a small gap in the plastic wrap and carefully drain off any water by pulling the wrap slightly—no need for a strainer. 4 Tip: Be careful, it will be hot! Leave a small gap in the plastic wrap and carefully drain off any water by pulling the wrap slightly—no need for a strainer. 5 Remove the plastic wrap and roughly mash the pumpkin with a fork. Don’t over-mash; it’s fine to leave some texture since you’ll mix it more later. 5 Remove the plastic wrap and roughly mash the pumpkin with a fork. Don’t over-mash; it’s fine to leave some texture since you’ll mix it more later. 6 Add the black pepper, sesame seeds, and shelled edamame, then add the mayonnaise and mix everything together. Transfer to a serving dish and chill in the refrigerator before serving. 6 Add the black pepper, sesame seeds, and shelled edamame, then add the mayonnaise and mix everything together. Transfer to a serving dish and chill in the refrigerator before serving. 7 Adjust the amount of mayonnaise depending on how moist your pumpkin is. 7 Adjust the amount of mayonnaise depending on how moist your pumpkin is. 8 To minimize dishes, prepare the edamame while the pumpkin is microwaving for a time-saving trick! 8 To minimize dishes, prepare the edamame while the pumpkin is microwaving for a time-saving trick! 9 You can adjust the amount of pumpkin based on what you have in your fridge—I usually just estimate. 9 You can adjust the amount of pumpkin based on what you have in your fridge—I usually just estimate. 10 Thank you to Shimako☆ for sharing a variation! Recipe ID:20290204 on cookpad.com is recommended! 10 Thank you to Shimako☆ for sharing a variation! Recipe ID:20290204 on cookpad.com is recommended! 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