Kabocha Squash Egg

Wash the kabocha squash thoroughly, remove the seeds, and slice thinly.

Steam the kabocha squash for 10 to 15 minutes until cooked.

Crack the eggs into a bowl, add a pinch of salt, and beat well.

Mash the cooked kabocha squash in the bowl, then mix with the eggs.

Heat oil in a pan and pour the kabocha squash egg mixture over low heat.

Stir gently over medium-low heat until cooked.

Once the eggs are softly cooked, transfer to a serving dish.