Soft simmered kabocha squash or Japanese pumpkin is a favorite of every age group. Cooking the kabocha with Shio Koji instead of the usual soy sauce makes it more flavorful and adds another layer to its sweetness. Message from Nami(Just One Cookbook®): “Just three ingredients to make this simple, quick and delicious side dish! Enjoy abundant winter vegetables such as kabocha squash with Shio Koji. A bowl of warm simmered kabocha makes the perfect comfort food.”
Cut the kabocha into 1-inch cubes and put into a medium saucepan
Add just enough water to completely cover kabocha, and add Hikari Miso Shio Koji
Bring to a boil then lower the heat to simmer. Cook the kabocha until a skewer goes through smoothly, about 4-5 minutes
Cover with a lid and set aside to allow the flavor to slowly be absorbed. You can serve this dish cold
Quick Tip
Do not overcook kabocha squash initially; it will get mushy and lose its shape and appeal. Allow it to slowly cook with the residual heat while it absorbs flavor from the shio koji.
Product used in this recipe
Shio Koji 20.4 oz (580 g)
Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.
