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My review
Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce
8
kyoko
"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)."
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Ingredients
1 h servings 344Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Soak kabocha in a bowl of water for 15 minutes. Drain.
- 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.
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Reviews
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4/8/2018
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 sever...
9/22/2017
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.