-
-
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)."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 344Original recipe yields 4 servings
- Adjust
- US
- Metric
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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
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.