Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce

Name: Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce
Total time: 60
Yield: 4
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

Recipe by kyoko from allrecipes.com

Dinner,Side Dish 60 Mins.

Ingredients

4 servings

•

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

Instructions

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.