Kabocha Squash and Shrimp Rice Porridge recipe - ingredients, nutrition and when to eat it
This comforting one-bowl dish is made by gently simmering rice until soft, then adding kabocha squash and shrimp.
This comforting one-bowl dish is made by gently simmering rice until soft, then adding kabocha squash and shrimp. The squash’s subtle sweetness and the shrimp’s savory flavor come together nicely, making it easy to enjoy even on an evening when you don’t have much of an appetite.
Rice bowls · 30 minutes to cook
Nutrition (per 741g serving): 292.7 kcal · protein 13.1g · carbohydrate 46.9g · fat 5.8g · sodium 504mg
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: If the porridge gets too thick, add a little boiling water at a time until it reaches the consistency you like.
Tips: Shrimp can turn tough if cooked too long, so add it at the end.
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Ingredients (1 serving)
- White rice — 0.5 cup
- Kabocha squash — 100 g
- Shrimp — 50 g
- Water — 2 cup
- Sesame oil — 1 tsp
- Salt — 0.3 tsp