Simmered Kabocha with Shio Koji

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 10 minutes

食材

12 oz kabocha squash

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

water

步驟

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.

營養

• 卡路里: 35 kcal
• 總脂肪: 1 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 2 g
• 鈉: 131 mg
• 總碳水化合物: 8 g
• 膳食纖維: 1 g
• 總糖: 3 g
• 蛋白質: 1 g