Kabocha No Nimono Stewed Pumpkin Recipes

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SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE



Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce image

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

½ 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
¼ onion, thinly sliced
3 tablespoons sake
3 tablespoons mirin
3 tablespoons soy sauce
3 tablespoons white sugar
1 pinch salt

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

KABOCHA NO NIMONO - STEWED PUMPKIN/SQUASH (JAPAN)



Kabocha No Nimono - Stewed Pumpkin/Squash (Japan) image

This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat!

Provided by Mellowpuff

Categories     Vegetable

Time 20m

Yield 4 side dishes, 4 serving(s)

Number Of Ingredients 4

600 -700 g pumpkin, chopped into chunks (about 2 inches each way)
200 ml water
3 tablespoons sugar
3 tablespoons Japanese soy sauce

Steps:

  • Prepare the pumpkin. Mix the other ingredients together.
  • Place everything in a large frying pan with the skin face down. Bring to a light boil.
  • Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
  • Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.

Nutrition Facts : Calories 83.7, Fat 0.2, SaturatedFat 0.1, Sodium 756.6, Carbohydrate 19.9, Fiber 0.9, Sugar 11.7, Protein 2.9

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