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).

kyoko
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak kabocha in a bowl of water for 15 minutes. Drain.

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  • 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.

  • Cool before serving, about 10 minutes.

Nutrition Facts

344 calories; 15.4 g total fat; 1 mg cholesterol; 914 mg sodium. 34.1 g carbohydrates; 17.1 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
04/08/2018
I made some changes due to preference/what I had on hand but this is a 5-star recipe for sure. I used Chinese-style fried tofu (a 5 ounce package) because that's what I had and also added several black mushrooms. I used the soaking liquid from the mushrooms to make the dashi stock. Instead of 3 tbsp sake I used 1 tbsp each of rice vinegar and dry sherry. So good! Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/08/2018
I made some changes due to preference/what I had on hand but this is a 5-star recipe for sure. I used Chinese-style fried tofu (a 5 ounce package) because that's what I had and also added several black mushrooms. I used the soaking liquid from the mushrooms to make the dashi stock. Instead of 3 tbsp sake I used 1 tbsp each of rice vinegar and dry sherry. So good! Read More
Rating: 5 stars
04/08/2018
I made some changes due to preference/what I had on hand but this is a 5-star recipe for sure. I used Chinese-style fried tofu (a 5 ounce package) because that's what I had and also added several black mushrooms. I used the soaking liquid from the mushrooms to make the dashi stock. Instead of 3 tbsp sake I used 1 tbsp each of rice vinegar and dry sherry. So good! Read More
Rating: 5 stars
12/02/2017
Delicious and simple way of preparing Kabocha. I didn't have Sake on hand so I simply left it out...no harm to the flavor. Read More
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