Delightful Kabocha Squash Stewed in Ginger and Miso

1. 1

   Remove seeds and pith, and cut into bite-sized pieces.

2. 2

   Finely grate the ginger.

3. 3

   Heat the oil and lightly stir-fry the ginger.

4. 4

   Add the ingredients marked with a , then add the kabocha.

5. 5

   Cover and simmer on medium heat until cooked through.

6. 6

   Add more water If the water boils out.

7. 7

   When the kabocha becomes tender, turn off the heat and keep covered to steam.

8. 8

   (About 10 minutes.)

* Per serving · 4 servings · Values may vary.

No additional tips available.