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Simmered Kabocha with Shio Koji
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4
Calories: 35 kcal
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- 12 oz kabocha squash
- 1 Tbsp Hikari Miso Shio Koji (or substitute 2 tsp kosher salt)
- 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.
Cup of Yum
Nutrition Information
Calories
35kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
131mg
(5%)
Potassium
298mg
(9%)
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
% 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.