Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce Recipe

Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce Recipe

  • 1/2 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
  • 1/4 onion, thinly sliced
  • 3 tablespoons sake
  • 3 tablespoons mirin
  • 3 tablespoons soy sauce
  • 3 tablespoons white sugar
  • 1 pinch salt
  1. Soak kabocha in a bowl of water for 15 minutes. Drain.
  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.
  3. Cool before serving, about 10 minutes.
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