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

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4


  • 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


  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.

Another great recipe by https://dailycookingquest.com.