Miso Kabocha Nikujaga recipe - ingredients, nutrition and when to eat it
This Japanese home-style dish features thinly sliced pork, potatoes, and kabocha simmered in a savory miso broth.
This Japanese home-style dish features thinly sliced pork, potatoes, and kabocha simmered in a savory miso broth. The kabocha’s gentle sweetness absorbs the rich, salty flavor of miso, making it a comforting side dish for a cool evening.
Japanese · 30 minutes to cook
Nutrition (per 515g serving): 394.1 kcal · protein 23.8g · carbohydrate 45.5g · fat 13.5g · sodium 1082.3mg
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: Kabocha cooks faster than potatoes, so simmer the potatoes first and add the kabocha later.
Tips: Miso can lose its aroma if simmered too long, so stir it in at the end.
Tips: If the liquid reduces too quickly, add 2–3 tablespoons of water and simmer until the ingredients are tender without scorching.
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Ingredients (1 serving)
- Pork Shoulder — 90 g
- Kabocha Squash — 100 g
- Potatoes — 0.5 pc
- Onion — 0.3 pc
- Miso — 1 Tbsp
- Mirin — 1 Tbsp
- Soy Sauce — 0.5 tsp
- Cooking Oil — 1 tsp
- Water — 150 ml