Substitute your rice with this PERFECT bowl of Japanese Kabocha squash pumpkin rice. Simple, yet delicious AND healthy.
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 – 5 drops sesame oil