Kabocha Gohan (kabocha squash rice) Recipe
Steamed rice cooked with Kabocha cubes
Ingredients
- 2 cups rice (using 240ml cup)
- 3 cups water (720ml)
- 1 tsp salt
- 1 tbsp Sake
- 2 cups Kabocha (peel and cut into 1-1.5 inch cubes)
US Customary - Metric
Instructions
- Put rice in a bowl. Wash and pour water out, then repeat 2 more times. Place rice and water in a heavy pot. Let it soak for 30 minutes.
- Immediately before cooking, add salt and sake and stir. Add Kabocha and bring it to a boil on high heat without lid. When it reaches the rapid boil, put the lid on and reduce heat to simmer for 15 minutes.
- Let it stand for 10 minutes (don't open the lid.) Fluff the rice with spatula (kabocha will be so soft that it will be mashed a little bit, but that's OK.)