Simmered Kabocha Shio Koji

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Japanese

Diets: Gluten Free Vegan

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 12

Ingredients

• 500 gram (~ 1.1 lb) kabocha pumpkin flesh, with skin on, cut into 1-inch cubes
• 1 1/2 tablespoon shio koji
• water

Instructions

1. Place kabocha cubes in a pot, then top with enough water to cover the pumpkin.
2. Stir in shio koji.
3. Bring to a boil, then reduce to a simmer and cook for 5 minutes. A skewer will go smoothly once they are tender and fully cooked.
4. Turn off the heat, cover the pot with a lid, and set aside for the flavor to improves. I usually let them rest for another 30 minutes.
5. Serve the simmered kabocha cold, at room temperature, or warm.