Simmered Kabocha Pumpkin And Fried Tofu With Sweet Soy Sauce
It is widely used to make satay.
Recipe Summary 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).
Ingredients | Abc Medium Sweet Soy Sauce½ kabocha squash - seeded, peeled, and cut into 2-inch cubes2 cups prepared dashi stock1 (10 ounce) package fried tofu, cut into 16 pieces¼ onion, thinly sliced3 tablespoons sake3 tablespoons mirin3 tablespoons soy sauce3 tablespoons white sugar1 pinch saltDirectionsSoak 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.Info | Abc Medium Sweet Soy Sauceprep: 15 mins cook: 20 mins additional: 25 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Simmered Kabocha Pumpkin And Fried Tofu With Sweet Soy SauceSide Dish, Vegetables, Squash,
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Abc Medium Sweet Soy Sauce - It is widely used to make satay.
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