Simmered Recipe + 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

• 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

Cooking Directions

1. Soak kabocha in a bowl of water for 15 minutes. Drain.
2. 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.
3. Cool before serving, about 10 minutes.

Nutrition Facts

• calories343.9
• carbohydrateContent34.1 g
• cholesterolContent1.2 mg
• fatContent15.4 g
• fiberContent5 g
• proteinContent17.1 g
• saturatedFatContent2.3 g
• sodiumContent914 mg
• sugarContent19 g