Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce recipe

All Recipes Best Recipe Side Dish Vegetables Squash

Ingredients

½ kabocha squash - seeded, peeled, and cut into 2-inch cubes
2 cups prepared dashi stock
1 (10 ounce) package fried tofu, cut into 16 pieces
¼ onion, thinly sliced
3 tablespoons sake
3 tablespoons mirin
3 tablespoons soy sauce
3 tablespoons white sugar
1 pinch salt

Nutrition Info

343.9 calories
carbohydrate: 34.1 g
cholesterol: 1.2 mg
fat: 15.4 g
fiber: 5 g
protein: 17.1 g
saturatedFat: 2.3 g
servingSize: -
sodium: 914 mg
sugar: 19 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak kabocha in a bowl of water for 15 minutes. Drain.

  2. Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil, reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.

  3. Cool before serving, about 10 minutes.

Recipe Yield

4 servings

Recipe Note

This is a kind of traditional Japanese nimono. It's really good for lunchboxes too. You can get Japanese kabocha pumpkin at a Japanese market, Chinese market, or another Asian market. The dish is even better the next day as leftovers (served hot or cold).

Do you like the recipe? Share this tasty recipe!