Best 3 Simmered Kabocha Pumpkin And Fried Tofu With Sweet Soy Sauce Recipes
SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE
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).
Provided by kyoko
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g
SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE
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).
Provided by kyoko
Categories Squash Side Dishes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g
JAPANESE STYLE SIMMERED SWEET KABOCHA
This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal.
Provided by Japanese Delight
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut kabocha into small chunks about 1 and 1/2 inch cube.
- Leave skin on (the texture of the cooked skin is great!).
- Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
- Place the pan in high heat and bring it to boil.
- Turn down the heat to low.
- Simmer kabocha until the liquid is almost gone.
- Serve warm or cold. (I prefer it cold).
Nutrition Facts : Calories 42, Sodium 502.8, Carbohydrate 9.9, Fiber 0.1, Sugar 9.6, Protein 0.9
Tips:
- Choose the right kabocha pumpkin: Look for a pumpkin that is small to medium in size, with a deep orange color and a smooth, unblemished skin.
- Cut the pumpkin carefully: Use a sharp knife to cut the pumpkin into wedges, being careful not to cut yourself. Remove the seeds and pulp from the wedges.
- Fry the tofu properly: To get crispy tofu, make sure the oil is hot before adding the tofu. Fry the tofu in batches so that it doesn't overcrowd the pan. Flip the tofu halfway through cooking to ensure that it is evenly browned.
- Make the sweet soy sauce ahead of time: The sweet soy sauce can be made up to 2 days in advance. This will allow the flavors to meld together and develop.
- Serve the dish hot: Simmered kabocha pumpkin and fried tofu is best served hot, over rice or noodles.
Conclusion:
Simmered kabocha pumpkin and fried tofu with sweet soy sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The kabocha pumpkin is soft and sweet, the tofu is crispy and flavorful, and the sweet soy sauce brings it all together. This dish is sure to please everyone at your table.
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