Jose Kirby
@jokirb
Simmered Kabocha Pumpkin and Fried Tofu in Sweet Soy Sauce
A comforting Japanese dish featuring tender kabocha squash and crispy fried tofu simmered in a sweet soy sauce mixture. Perfect as a main dish or side, this recipe is both delicious and easy to prepare.
Details
- Cuisine:japanese
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:6
Recipe Information
- Prep time20 min.
- Cook time20 min.
- Total time40 min.
- Servings4
Ingredients
- 1/2, seeded, peeled, and cut into 2-inch cubes
- 2 cups
- 1 (10 ounce) package, cut into 16 pieces
- 1/4, thinly sliced
- 3 tablespoons
- 3 tablespoons
- 3 tablespoons
- 3 tablespoons
- 1 pinch
Cooking Instructions
Follow our step-by-step guide on how to make Simmered Kabocha Pumpkin and Fried Tofu in Sweet Soy Sauce.
Step 1
Start by soaking the kabocha squash in a bowl of water for about 15 minutes to help soften it up.
Step 2
Once it’s had a nice soak, drain the water and set the squash aside.
Step 3
In a cozy saucepan, combine the kabocha squash with dashi stock, fried tofu, sliced onion, sake, mirin, soy sauce, sugar, and just a pinch of salt.
Step 4
This blend of ingredients will create a delightful harmony of flavors.
Step 5
Cover the saucepan with aluminum foil to trap in the steam, and bring the mixture to a gentle boil.
Step 6
When it starts bubbling, reduce the heat and let it simmer for around 15 minutes, or until the kabocha squash is tender and inviting.
Step 7
After the simmering magic, carefully peel back the aluminum foil and let the dish cool for about 10 minutes.
Step 8
This little pause allows the flavors to settle beautifully before you serve it up.
Step 9
Enjoy your delicious creation!.