Simmered Kabocha with Shio Koji

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 10 minutes

Składniki

12 oz kabocha squash

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

water

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 35 kcal
• Tłuszcz Całkowity: 1 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 2 g
• Sód: 131 mg
• Węglowodany Całkowite: 8 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 3 g
• Białko: 1 g