Kabocha Squash with Salted Egg Yolk recipe - ingredients, nutrition and when to eat it
This Chinese side dish is made by cooking kabocha squash until tender and stir-frying it with egg yolk.
This Chinese side dish is made by cooking kabocha squash until tender and stir-frying it with egg yolk. The squash’s gentle sweetness pairs with the yolk’s richness and a touch of salt. Serve it with rice or as an easy addition to an autumn dinner.
Chinese · 20 minutes to cook
Nutrition (per 173.8g serving): 185.6 kcal · protein 4.6g · carbohydrate 21.4g · fat 10.1g · sodium 447mg
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 evenly.
Tips: After adding the egg yolk, stir-fry over low heat to keep it from sticking to the pan.
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Ingredients (1 serving)
- Kabocha Squash — 150 g
- Egg Yolk — 1 pc
- Salt — 0.3 tsp
- Cooking Oil — 1 tsp