Kabocha no Tamagoyaki

Kabocha no Tamagoyaki is a delightful Japanese baked dish featuring sweet kabocha squash blended with eggs, creating a fluffy and savory custard. This unique twist on the traditional tamagoyaki is both nutritious and satisfying, perfect for a light meal or side dish.

Ingredients

• Kabocha squash - 200 grams
• Eggs - 4 large
• Dashi stock - 50 ml
• Soy sauce - 1 tablespoon
• Mirin - 1 tablespoon
• Salt - 1/4 teaspoon
• Sugar - 1 teaspoon
• Vegetable oil - for greasing

Steps

1. Preheat your oven to 180°C (350°F).
2. Cut the kabocha squash in half, remove the seeds, and slice it into thin pieces.
3. Steam the kabocha pieces for about 15 minutes until tender, then mash them into a smooth puree.
4. In a mixing bowl, whisk together the eggs, dashi stock, soy sauce, mirin, salt, sugar, and the kabocha puree until well combined.
5. Grease a small baking dish or individual ramekins with vegetable oil.
6. Pour the kabocha and egg mixture into the greased dish, spreading it evenly.
7. Bake in the preheated oven for 20-25 minutes, or until the custard is set and lightly golden on top.
8. Remove from the oven and let cool for a few minutes before slicing into squares or wedges.
9. Serve warm or at room temperature, garnished with a sprinkle of sesame seeds or chopped green onions if desired.

Nutrition

• Calories: 180
• Protein: 8 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 210 mg
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in beta-carotene and antioxidants from kabocha squash.
• Good source of protein and healthy fats from eggs.

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