Japanese Cookbook
Simmered Kabocha with Shio Koji
4 servings
份量5 minutes
准备时间10 minutes
总时间配料
12 oz kabocha squash
1 Tbsp Hikari Miso Shio Koji (or substitute 2 tsp kosher salt) 2
water
步骤
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.
营养
每份大小
-
卡路里
35 kcal
总脂肪
1 g
饱和脂肪
1 g
不饱和脂肪
2 g
反式脂肪
-
胆固醇
-
钠
131 mg
总碳水化合物
8 g
膳食纤维
1 g
总糖
3 g
蛋白质
1 g
4 servings
份量5 minutes
准备时间10 minutes
总时间