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Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce

Rated as 5 out of 5 Stars

"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 344 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 344 calories; 15.4 g fat; 34.1 g carbohydrates; 17.1 g protein; 1 mg cholesterol; 914 mg sodium. Full nutrition

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Reviews

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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...

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.