Simmered Kabocha with Shio Koji

• परोसना: 4 servings
• सक्रिय समय: 5 minutes
• कुल समय: 10 minutes

सामग्री

12 oz kabocha squash

1 Tbsp Hikari Miso Shio Koji (or substitute 2 tsp kosher salt) 2

water

निर्देश

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.

पोषण

• कैलोरीज़: 35 kcal
• कुल वसा: 1 g
• संतृप्त वसा: 1 g
• असंतृप्त वसा: 2 g
• सोडियम: 131 mg
• कुल कार्बोहाइड्रेट: 8 g
• आहार फाइबर: 1 g
• कुल शर्करा: 3 g
• प्रोटीन: 1 g