Simple Way to Soy Sauce

Simmered Kabocha Pumpkin And Fried Tofu With Sweet Soy Sauce

Soy sauce is an asian condiment that originated over 2000 years ago in china.

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 | Soy Sauce

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

Directions

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.

Info | Soy Sauce

prep: 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 Sauce

Side Dish, Vegetables, Squash,