Kabocha Squash and Shrimp Rice recipe - ingredients, nutrition and when to eat it
This homestyle rice dish combines the sweetness of kabocha squash with the savory umami of shrimp.
This homestyle rice dish combines the sweetness of kabocha squash with the savory umami of shrimp. Cooking the ingredients together with the rice gently infuses the grains with their aroma, making it ideal for a busy lunch or hearty dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 425g serving): 451.6 kcal · protein 22.3g · carbohydrate 80.1g · fat 4.1g · sodium 642.3mg
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: If the kabocha is cut too small, it can easily break apart when the rice is mixed, so pieces about 1.5 cm are easier to handle.
Tips: Shrimp can become firm if overcooked, so don’t boil it excessively, including during the resting stage.
Tips: Mix the soy sauce with the rice and water first so the seasoning spreads evenly throughout the rice.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 80 g
- Kabocha squash — 100 g
- Shrimp — 80 g
- Onion — 30 g
- Garlic — 1 pc
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Water — 120 ml