Kabocha Squash and Shrimp Porridge recipe - ingredients, nutrition and when to eat it
This rice porridge is simmered until creamy, bringing together the gentle sweetness of kabocha squash and the mild flavor of shrimp.
This rice porridge is simmered until creamy, bringing together the gentle sweetness of kabocha squash and the mild flavor of shrimp. It’s soft and warming, making it a nice choice for a quick lunch or a light evening meal.
Chinese · 40 minutes to cook
Nutrition (per 945.5g serving): 464.2 kcal · protein 16.4g · carbohydrate 84.5g · fat 6g · sodium 505.8mg
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: Stir often over low heat so the rice doesn’t stick to the bottom.
Tips: Add the shrimp at the end to keep it springy.
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Ingredients (1 serving)
- Rice — 0.5 cup
- Kabocha squash — 0.2 pc
- Shrimp — 5 pc
- Water — 700 ml
- Sesame oil — 1 tsp
- Salt — 0.3 tsp