adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Simmered kabocha pumpkin and crispy tofu in a sweet Japanese sauce.
Ingredients:
  • 0.5 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
  • 0.25 onion, thinly sliced
  • 3 tablespoons sake
  • 3 tablespoons mirin
  • 3 tablespoons soy sauce
  • 3 tablespoons white sugar
  • 1 pinch salt
Instructions:
  • Place the kabocha in a refreshing water bath for 15 minutes, then gently remove and drain.
  • In a saucepan, mix together kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt. Cover with aluminum foil and bring to a boil. Simmer until the squash is tender, approximately 15 minutes. Carefully remove the aluminum foil before serving.
  • Allow the dish to cool for 10 minutes before serving.

Similar Recipes