Japanese · Salad

Japanese Squash Tabbouleh

The kind of Japanese plate you make on repeat. yuzu and sesame, a proper slow-cook, and a finish of fresh herbs.

4.8 from 53 cooks

Prep12 min

Cook120 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the yuzu and sesame elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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