Kabocha Salad with Alchemy Ossetra

Kabocha Salad with Alchemy Ossetra


 Kabocha Salad by our Chef Consultant, Charmaine from @m0mmyeats.  



  • 2-3 lbs Japanese Kabocha Pumpkin
  • 1 honey crisp apple - diced
  • 6 strips bacon
  • ½ yellow onion
  • 2 Persian cucumbers
  • ½ cup Kewpie mayonnaise
  • ½ - 1 tbsp Kosher salt


  • Thoroughly wash the Kabocha pumpkin. Cut in half and remove the seeds and extra fibers by scraping out with a spoon. Chop the pumpkin with the skin on into 1 inch cubes.
  • Cook the Kabocha cubes in a pot of boiling water for 12 minutes, or until tender. Strain from the cooking liquid and set aside to cool.
  • Slice the onion thinly and place in a bowl. Cut the Persian cucumbers into thin slices and add to the bowl with the onions. Add ½ - 1 tsp Kosher salt to the onions and cucumbers and mix thoroughly. The Kosher salt will extract liquid from the vegetables. Let sit for at least 15 minutes.
  • Crisp up bacon and chop into ½ inch pieces, set aside.
  • Dice honey crisp apple into ½ inch cubes, set aside.
  • Strain the liquid from the onions and cucumbers. Be sure to squeeze the vegetables to extract as much liquid as possible.
  • In a large bowl, add the cooled Kabocha pumpkin, onions, cucumbers, apples, and bacon. Add ½ cup of Kewpie mayo and stir until well combined.
  • Salad can be served warm or chilled.
  • Top with PSC Alchemy

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