Umami
Umami

Japanese Cookbook

Simmered Kabocha with Shio Koji

4 servings

porties

5 minutes

actieve tijd

10 minutes

totale tijd

Ingrediënten

12 oz kabocha squash

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

water

Instructies

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.

Voedingswaarde

Portiegrootte

-

Calorieën

35 kcal

Totale vet

1 g

Verzadigd vet

1 g

Onverzadigd vet

2 g

Transvet

-

Cholesterol

-

Natrium

131 mg

Totale koolhydraten

8 g

Voedingsvezels

1 g

Totale suikers

3 g

Eiwit

1 g

4 servings

porties

5 minutes

actieve tijd

10 minutes

totale tijd
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