Simmered Kabocha with Shio Koji

• servings: 4 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

12 oz kabocha squash

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

water

Directions

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

• Calories: 35 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 131 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 1 g