Recipe: Tasty Comforting! Kabocha Squash Simmered In Milk With Shio-Koji Salt Cured Rice Malt

Recipe: Tasty Comforting! Kabocha Squash Simmered In Milk With Shio-Koji Salt Cured Rice Malt Delicious, fresh and tasty.

Comforting! Kabocha Squash Simmered In Milk With Shio-Koji Salt Cured Rice Malt. Kabocha Squash Simmered In Milk With Shio-Koji Salt Cured Rice Malt.. I wanted to make a simmered kabocha squash dish that wasn't sweet. Take care not to let it burn!

I wanted to make a simmered kabocha squash dish that wasn't sweet.

Take care not to let it burn!

See great recipes for Shio-Koji! (Salt-fermented Rice Malt) too!

You can have Comforting! Kabocha Squash Simmered In Milk With Shio-Koji Salt Cured Rice Malt using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Comforting! Kabocha Squash Simmered In Milk With Shio-Koji Salt Cured Rice Malt

1. It’s 400 grams of Kabocha squash.

2. It’s of a).

3. Prepare 300 ml of Milk.

4. It’s 2 tbsp of Butter.

5. You need 1 tbsp of Shio-koji (Salt-fermented rice malt).

Fermented on rice seed to mature mold.

During the growth of fungi produce enzymes which are precursors of fermentation.

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Comforting! Kabocha Squash Simmered In Milk With Shio-Koji Salt Cured Rice Malt instructions

1. Cut the kabocha squash up into bite sized pieces..

2. Put all the a) ingredients in a pan, and simmer gently over medium heat so that it doesnt boil over..

3. Simmer until the kabocha squash is soft and and the liquid in the pan is reduced..

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