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
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Emmanuel Enyan
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It's a great way to get more vegetables in your diet.
Ramzan Idresi
[email protected]This dish is a bit time-consuming to make, but it's definitely worth it. The flavors are amazing!
DHk Khorsed
[email protected]I'm not a fan of kabocha pumpkin, so I wasn't sure if I would like this dish. But I was pleasantly surprised! It was actually really good.
Farman AK
[email protected]This recipe is a bit too bland for my taste. I would add more spices next time.
Franklyn Ojimmadu
[email protected]I'm not sure what went wrong, but my dish didn't turn out as good as I expected.
wee robert
[email protected]This is one of my favorite recipes. It's so easy to make and it always turns out perfectly.
Blessings Banda
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it!
Annie Hanz
[email protected]This dish is so flavorful and comforting. It's perfect for a cold night.
Nazeer ahmad Hummer
[email protected]I'm always looking for new vegetarian recipes, and this one is definitely a keeper.
Neesha P
[email protected]This dish is a great way to get your kids to eat their vegetables.
Chandra Panthi
[email protected]I love how versatile this dish is. You can add different vegetables, tofu, or even meat to it.
Sadam Kadhar
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
M Junaid
[email protected]I'm not usually a fan of kabocha pumpkin, but this dish changed my mind. The combination of flavors and textures was amazing.
Dora Ramirez
[email protected]This dish was absolutely delicious! The kabocha pumpkin was perfectly tender and flavorful, and the fried tofu was crispy on the outside and soft on the inside. The sweet soy sauce added the perfect finishing touch.