Katsuobushi no Kabocha

Katsuobushi no Kabocha is a delightful Japanese side dish featuring tender kabocha squash dressed in umami-rich katsuobushi and soy sauce. This vegetarian dish combines sweetness and savory flavors, making it a perfect accompaniment to any meal.

Ingredients

• Kabocha squash - 300 grams
• Katsuobushi (dried bonito flakes) - 15 grams
• Soy sauce - 15 ml
• Mirin - 15 ml
• Sesame oil - 5 ml
• Water - 100 ml
• Salt - 1 gram
• Chopped green onions - 5 grams (for garnish)

Steps

1. Cut the kabocha squash in half, remove the seeds, and slice it into 1-inch cubes.
2. In a pot, combine the kabocha cubes and water. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the kabocha is tender.
4. Drain any excess water and return the kabocha to the pot.
5. Add soy sauce, mirin, sesame oil, and salt to the kabocha, stirring gently to coat the squash evenly.
6. Sprinkle katsuobushi over the kabocha and stir again to combine.
7. Cook for an additional 2-3 minutes on low heat to warm through the katsuobushi.
8. Remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C, promoting healthy vision and immune function.
• High in fiber, aiding in digestion and promoting a feeling of fullness.

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