Pan Fried Kabocha Japanese 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

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