This is a specific type of traditional nimono. Additionally, it works great in lunchboxes. Japanese kabocha pumpkin is available at Chinese, Japanese, or other Asian markets. The dish tastes much better the next day when served cold or hot as leftovers.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
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
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.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 914 mg |
| Sugars | 19 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made some changes due to preference/what I had on hand but this is a 5-star recipe for sure. I used Chinese-style fried tofu (a 5 ounce package) because that’s what I had, and also added several black mushrooms. I used the soaking liquid from the mushrooms to make the dashi stock. Instead of 3 tbsp sake, I used 1 tbsp each of rice vinegar and dry sherry. So good!
Delicious and simple way of preparing Kabocha. I didn’t have Sake on hand, so I simply left it out…no harm to the flavor.