Simmered Kabocha or Winter Squash with Shio Koji
- 12 oz. kabocha/winter squash
- 1 tbsp. Hikari Miso Shio Koji
- 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
- 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
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.
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