Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce recipe
All Recipes Side Dish Vegetables Squash
Ingredients
- 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
Nutrition Info
- 343.9 caloriescarbohydrate: 34.1 gcholesterol: 1.2 mgfat: 15.4 gfiber: 5 gprotein: 17.1 gsaturatedFat: 2.3 gservingSize: -sodium: 914 mgsugar: 19 gtransFat: : -unsaturatedFat: : -
Directions Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce
Directions
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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.