Soy-Braised Kabocha Squash recipe - ingredients, nutrition and when to eat it
This side dish is made by gently braising kabocha squash in a soy sauce mixture until tender and glossy.
This side dish is made by gently braising kabocha squash in a soy sauce mixture until tender and glossy. Its sweet, mellow flavor balances the savory seasoning and goes well with rice.
Side dishes · 20 minutes to cook
Nutrition (per 318g serving): 189.6 kcal · protein 3.9g · carbohydrate 43.1g · fat 2.7g · sodium 1204.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into evenly sized pieces so they cook at the same rate.
Tips: Turning them too often while braising can break them up, so gently shake the pot to mix.
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Ingredients (1 serving)
- Kabocha squash — 180 g
- Soy sauce — 1 Tbsp
- Grain syrup — 1 Tbsp
- Water — 100 ml
- Toasted sesame seeds — 1 tsp