Kabocha Squash Congee
Ingredients
- 1 cup raw long-grain white rice, rinsed
- 7 cups chicken or vegetable stock
- 1/2 teaspoon kosher or sea salt, plus more for seasoning
- One-inch knob of ginger, peeled and sliced thin
- 1 small kabocha squash (about 2 1/2 pounds)
- Sliced green onion, for garnish
- Sesame seed oil or soy sauce, to taste (optional)
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