Kabocha to Atsuage no Nimono - Simmered Kabocha and Deep Fried Tofu

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Japanese

Ingredients: Tofu Vegetables

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4

Ingredients

• 1/2 kabocha (about 500 gram)
• 200 gram atsuage/deep fried tofu
• Sauce
• 800 ml dashi
• 100 ml mirin
• 2 tablespoon sugar
• 4 tablespoon sake
• 6 tablespoon soy sauce
• Garnish
• 1 inch ginger, peeled and thinly sliced

Instructions

1. Cut the kabocha into 2 inch chunks, and partially peel the skin.
2. Blanch atsuage in boiling water to remove excess oil. Drain well. Cut into 1-2 inch cubes.
3. Place kabocha in a pan with the skin side down, top with tofu, and add all the sauce ingredients. Cover the pan with an otoshibuta (落とし蓋 - drop lid), and bring to a boil over high heat. Reduce heat to low, and simmer for 30 minutes until the kabocha is tender.
4. Serve in small serving bowls topped with thinly sliced ginger.