Cover with a lid and set aside to allow the flavor to slowly be absorbed. Let the kabocha squash cook slowly with the residual heat while it absorbs flavor from the shio koji. If you overcook the kabocha squash, it will get mushy and lose its shape and appeal. You can serve this dish cold, at room temperature, or warm.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Copyright © 2011-2020 Just One Cookbook®. All Rights Reserved.