Ingredients
Main Ingredients (3-4 servings)
Seasonings
Steps
- Remove seeds and pulp from 1/4 pumpkin, cut into 4 pieces with the skin side down.
- Remove the core from 1/2 onion and thinly slice. Thinly slice 40g celery after peeling off the strings.
- Place the sliced onion and celery in a bowl, sprinkle with 2 pinches of salt, mix well, and let sit until softened. Once softened, knead with your hands, rinse briefly with water, and squeeze out excess water thoroughly.
- Cut 2 slices of bacon into 1cm thick pieces.
- Add about 1cm of water to a pot and arrange the cut pumpkin with the skin side down. Cover and steam over medium heat for about 15 minutes until tender.
- Dry toast 30g walnuts in a frying pan over medium heat without oil. Once fragrant, immediately transfer to a separate bowl. **(Key Tip!)** Dry toasting brings out the aroma of nuts. Be careful not to burn them, and transfer them to a bowl right after toasting.
- In the same frying pan without oil, fry the cut bacon until crispy. Once cooked, immediately transfer to a separate bowl.
- Scoop out the flesh of the steamed pumpkin with a spoon while it's still hot (you can leave the skin on if you don't mind it).
- Mash the pumpkin with a masher while it's still hot. **(Key Tip!)** Mashing while hot results in a smoother texture. It becomes harder to mash once cooled, so be mindful of this.
- Add the crispy fried bacon and roughly chopped walnuts to the mashed pumpkin.
- Add 4 tbsp mayonnaise [A] and 1 tsp soy sauce [A], and mix everything well.
- Taste and adjust seasoning with mayonnaise, salt, and sugar to your preference. **(Key Tip!)** The amount of seasoning needed will vary depending on the sweetness of the pumpkin, so always taste and adjust.
- Further knead the previously salted and squeezed onion and celery with your hands, rinse with water, and then thoroughly squeeze out the water. Add them to the mashed pumpkin.
- Gently mix everything together. **(Key Tip!)** Adding the onion and celery at the end prevents the salad from becoming watery and maintains their crisp texture.
- Serve in a bowl and sprinkle with a little black pepper to finish.
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
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冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
