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).
INGRIDIENT
DIRECTION
Step: 1
Soak kabocha in a bowl of water for 15 minutes. Drain.
Step: 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.
Step: 3
Cool before serving, about 10 minutes.
NUTRITION FACT
Per Serving: 344 calories; protein 17.1g; carbohydrates 34.1g; fat 15.4g; cholesterol 1.2mg; sodium 914mg.
The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.
One make sure is also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .
