Sweet Soy-Braised Kabocha and Chestnuts recipe - ingredients, nutrition and when to eat it
Kabocha squash and chestnuts are simmered in soy sauce or honey until glossy, making a gently sweet side dish.
Kabocha squash and chestnuts are simmered in soy sauce or honey until glossy, making a gently sweet side dish. Tender squash and fluffy chestnuts make it a lovely addition to a meal, especially on a cool evening.
Side dishes · 25 minutes to cook
Nutrition (per 320g serving): 186 kcal · protein 4.2g · carbohydrate 42.8g · fat 1.4g · sodium 1200.4mg
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: If the chestnuts are firm, boil them for about 5 minutes before adding them to shorten the braising time.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Chestnuts — 4 pc
- Soy sauce — 1 Tbsp
- Honey — 1 tsp
- Water — 100 ml