Simmered Kabocha with Shio Koji
This delicious Simmered Kabocha squash flavored with the all-purpose Japanese seasoning shio koji (fermented rice malt and salt) brings out the unique umami flavor of both ingredients.
Foto: Just One CookbookIngredients
- 12 oz kabocha squash
- 1 Tbsp Hikari Miso Shio Koji ((or substitute 2 tsp kosher salt))
- water
Steps
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.
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