Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce

Directions

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

Methods :

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.