[Farmhouse Recipe] Kabocha Squash Rice

1. 1

   Take the seeds and fibrous insides out of the kabocha squash, and cut into 2 cm wedges.

2. 2

   Put the rinsed rice in a rice cooker.

3. 3

   Add the sake plus water up to the regular 3 cup cooking line.

4. 4

   Add the salt and mix.

5. 5

   Add the cut up kabocha squash, and cook the rice as usual.

6. 6

   When the rice is done, mix it up very gently from the bottom.

7. 7

   Close the lid and let it steam for about 3 minutes, and it's done.

8. 8

   Sprinkle gomashio (sesame salt) and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.