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Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
25 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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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; protein 17.1g; carbohydrates 34.1g; fat 15.4g; cholesterol 1.2mg; sodium 914mg. Full Nutrition
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Reviews (2)

Read More Reviews
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
(2)
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