Name: Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
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

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Irene Y

Allstar

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!

2 Ratings

5 star values: 2
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Irene Y

Allstar

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!

Cecilia

09/22/2017

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.

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Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce

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