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Comforting! Kabocha Squash Simmered In Milk With Shio-Koji Salt Cured Rice Malt

Comforting! Kabocha Squash Simmered In Milk With Shio-Koji Salt Cured Rice Malt

The milk makes this a creamy rich, western-style simmered dish! Add butter for more nutrients too!!

Ingredients: About 4 servings

Kabocha squash
About 400 g
a)
Milk
300 ml
Butter
2 tablespoons
Shio-koji (Salt-fermented rice malt)
1 tablespoon

Steps

1. Cut the kabocha squash up into bite sized pieces.
2. Put all the a) ingredients in a pan, and simmer gently over medium heat so that it doesn't boil over.
3. Simmer until the kabocha squash is soft and and the liquid in the pan is reduced.

Story Behind this Recipe

I wanted to make a simmered kabocha squash dish that wasn't sweet.