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).

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 344 Calories

Ingredients

• 1 pinch salt
• 3 tablespoons white sugar
• 3 tablespoons soy sauce
• 3 tablespoons sake
• 3 tablespoons mirin
• 2 cups prepared dashi stock
• ¼ onion, thinly sliced
• ½ kabocha squash - seeded, peeled, and cut into 2-inch cubes
• 1 (10 ounce) package fried tofu, cut into 16 pieces

Recipe Instructions

Step 1

Soak kabocha in a bowl of water for 15 minutes. Drain.

Step 2

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.

Step 3

Cool before serving, about 10 minutes.