Japanese Pumpkin and Bacon Salad
Ingredients(Servings: 4)
Directions
- Peel the kabocha squash and then roughly chop into small pieces. Quickly rinse, arrange in a lidded heat-safe container, cover and microwave (550W) for about 4 minutes.
- Boil the bacon, place in a strainer, slice into 5 mm (0.2 in) widths.
- Mix (2) with (1). While still hot mix in (A) and the minced parsley.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
