Simmered Kabocha with Shio Koji
User Reviews
4.9
40 reviews
Excellent
Simmered Kabocha with Shio Koji
Report
This delicious Simmered Kabocha squash flavored with the all-purpose Japanese seasoning shio koji (fermented rice malt and salt) brings out the unique umami flavor of both ingredients.
Share:
Ingredients
- 12 oz kabocha squash
- 1 Tbsp shio koji or substitute 2 tsp kosher salt, Hikari Miso brand
- water
Instructions
- Cut 12 oz kabocha squash into 1-inch (2.5-cm) chunks. Put them in a medium saucepan.
- Add just enough water to completely cover the kabocha. Then, add 1 Tbsp Hikari Miso Shio Koji.
- Bring to a boil, then lower the heat to a simmer. Cook the kabocha until a skewer goes through smoothly, about 4–5 minutes. Take the pot off the heat.
- Cover with a lid and set aside to allow kabocha to slowly absorb the shio koji flavor. The residual heat will continue to slowly cook the kabocha squash during this time. If you overcook the kabocha squash, it will get mushy and lose its shape and appeal. You can serve this dish cold, at room temperature, or warm.
Nutrition Information
Show Details
Calories
35kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
131mg
(5%)
Potassium
298mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1163IU
(23%)
Vitamin C
10mg
(11%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 131mg | 5% |
| Potassium | 298mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1163IU | 23% |
| Vitamin C | 10mg | 11% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
40 reviews
Excellent
Other Recipes
You'll Also Love
