Ingredients
- 2 cups Kabocha squash (Japanese pumpkin), cubed
- 2 rice measuring cups (360 ml) Japanese short grain rice, rinsed
- 1½ cup water
- 1 tablespoon cooking sake (Japanese rice wine)
- 1 teaspoon sea salt
- 4 â 5 drops sesame oil
Recipe Description
Substitute your plain white rice with this PERFECT bowl of Japanese Kabocha squash pumpkin rice. Five minutes to prep this simple, delicious, and healthy dish. You can eat it as is or as a side dish.
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