indianvegetarianvia groq
Kabocha Oyakodon Indian Fusion
A twist on the traditional Japanese oyakodon, incorporating kabocha squash and Indian spices.
⏱35 min🍽4 servings📊medium
🥕
Ingredients
- ●1 medium, peeled and cubed kabocha squash
- ●1 medium, thinly sliced onion
- ●2 cloves, minced garlic
- ●1 cup warm Japanese rice
- ●2 tbsp silky soy sauce
- ●1 tbsp ghee or vegetable oil
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1 tsp turmeric powder
- ●to taste salt
👨🍳
Instructions
- 1
Heat 1 tablespoon of ghee or oil in a large skillet over medium heat.
- 2
Add the sliced onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for another minute, until fragrant.
- 4
Add the cubed kabocha squash and cook for 5-7 minutes, until tender.
- 5
In a small bowl, whisk together the soy sauce, cumin, coriander, turmeric, and salt.
- 6
Pour the sauce over the squash mixture and stir to combine.
- 7
Cook for an additional 2-3 minutes, until the sauce has thickened.
- 8
Fluff the cooked Japanese rice with a fork and divide it among four bowls.
- 9
Top each bowl with the kabocha and onion mixture.
- 10
Serve immediately and enjoy!