Kabocha Squash and Beef Pot Rice recipe - ingredients, nutrition and when to eat it
Rice cooked in a pot with kabocha squash and beef. The grains are fluffy, the squash is soft and sweet, and the beef adds a hearty, savory flavor.
Rice cooked in a pot with kabocha squash and beef. The grains are fluffy, the squash is soft and sweet, and the beef adds a hearty, savory flavor. It makes a satisfying lunch or dinner.
Rice bowls · 45 minutes to cook
Nutrition (per 353g serving): 499.5 kcal · protein 17.9g · carbohydrate 83.1g · fat 9.5g · sodium 441mg
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: Don't cut the kabocha too small, or it can easily break apart when you mix the rice.
Tips: Pot rice can stick to the bottom, so lower the heat once it comes to a boil.
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Ingredients (1 serving)
- Rice — 90 g
- Lean Beef — 60 g
- Kabocha Squash — 80 g
- Water — 110 ml
- Soy Sauce — 1 tsp
- Sesame Oil — 1 tsp
- Garlic — 1 clove
- Black pepper — 0.2 tsp