Name: Simmered Kabocha with Shio Koji
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Shio Koji
Ingredients: 12 oz kabocha squash; 1 Tbsp Hikari Miso Shio Koji (or substitute 2 tsp kosher salt) 2; water

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Japanese Cookbook

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.

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

Simmered Kabocha with Shio Koji

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