Simmered Kabocha Pumpkin And Fried Tofu With Sweet Soy Sauce Food
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).
Provided by kyoko
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g
HEALTHY CREAMY KABOCHA (PUMPKIN) PASTA
No cream in a creamy pasta sauce! Can be vegan! at the bottom is my variationI used sweet potatoes instead of pumpkin and soy milk instead of milk. Although the recipe is for four servings, it can be easily made for one person, or more than four.I made it sweet instead by adding a packet of sweet n low. This comes from a Japanese website. Thanks, Mianbao for translating from Japanese to English. I just had to post the recipe because I know people are trying to eat healthy.
Provided by dcwang wang
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Peel kabocha (pumpkin) or sweet potatoes and cut into 1cm cubes.
- Microwave 4 to 5 min (I steamed).
- Puree the cooked kabocha, consumme, and milk in a blender/food processor.
- Cook spaghetti acording to package directions, in boiling water with a pinch of salt.
- Make the topping.
- Slice the onion vertically
- Remove bottoms of stems of shimeji and cut into 1-cm lengths.
- Heat oil in frying pan and saute the onion over low-medium heat, until it is wilted.
- Add shimeji mushrooms.
- Heat pureed kabocha mixture into pan.
- Add basil.
- Add water if necesssary.
- Salt to taste or (swweet n low).
- Turn off heat and place on mixed spaghetti.
- If desired, make a well in the center of each portion, and place some topping vegetables.
- If doing my variation, just heat pan and heat the pureed sweet potato mixture.
Nutrition Facts : Calories 772.5, Fat 5.5, SaturatedFat 1.8, Cholesterol 6.8, Sodium 175.5, Carbohydrate 151.2, Fiber 8.9, Sugar 7.6, Protein 28.5
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).
Provided by kyoko
Categories Squash Side Dishes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g
JAPANESE STYLE SIMMERED SWEET KABOCHA
This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal.
Provided by Japanese Delight
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut kabocha into small chunks about 1 and 1/2 inch cube.
- Leave skin on (the texture of the cooked skin is great!).
- Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
- Place the pan in high heat and bring it to boil.
- Turn down the heat to low.
- Simmer kabocha until the liquid is almost gone.
- Serve warm or cold. (I prefer it cold).
Nutrition Facts : Calories 42, Sodium 502.8, Carbohydrate 9.9, Fiber 0.1, Sugar 9.6, Protein 0.9
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).
Provided by kyoko
Categories Squash Side Dishes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g
More about "simmered kabocha pumpkin and fried tofu with sweet soy sauce food"
SIMMERED PUMPKIN (KABOCHA NO NIMONO) - RECIPETIN …
Sprinkle sugar over the top of the pumpkin pieces evenly and leave for 15 minutes. Add remaining ingredients to the pot and bring it to a boil over high heat. Reduce the heat to medium, place a drop lid on (note 5) and cook for 10-15 minutes until the pumpkin is cooked (a skewer can get through).
From japan.recipetineats.com
From japan.recipetineats.com
KETO SIMMERED SWEET PUMPKIN - JAPANESE KABOCHA ...
In a stove top pot, add water, Japanese sake, Monkfruit Erythritol Blend, salt and bring to boil. Once boiling, lower heat to medium-low and add kabocha cubes along with Soy Sauce. If needed, add more water until kabocha is submerged in the water. Cover stove top pot 7/8 of the way to expose a little room for evaporation.
From lowcarbingasian.com
From lowcarbingasian.com
SIMMERED KABOCHA - OISHI WASHOKU RECIPES
Simmered Kabocha. 3.3K. 17. 0. WHAT'S SPECIAL. It’s winter squash season! Change it up with this simple and delicious simmered kabocha recipe! Autumn is a season of transitions. The weather gets cooler, colours shift from green to fiery shades of red, yellow and orange, and although we may feel some nostalgia for the summer fruits and veggies, we also …
From oishi-washoku-recipes.com
From oishi-washoku-recipes.com
SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY ...
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 ...
From thebest4foodsrecipes.blogspot.com
From thebest4foodsrecipes.blogspot.com
SIMMERED KABOCHA SQUASH - ROTI N RICE | FOOD TO GLADDEN ...
Instructions. Wash kabocha squash. Cut into half and scoop out all seeds. Cut into 1-inch thick wedges. With a vegetable peeler, remove some but not all the skin. Cut wedges in chunks. Mix water, dashi, soy sauce, mirin, and sugar in a medium sized pot. Add kabocha squash. Bring to a boil.
From rotinrice.com
From rotinrice.com
11 DELICIOUS KABOCHA RECIPES TO MAKE THIS SEASON • JUST ...
2. Kabocha Salad かぼちゃサラダ. Sweet golden Kabocha Salad with sliced cucumber, crispy bacon and tossed with creamy Japanese mayo. This beautiful salad could be your new classic on the holiday table. Just leave out the bacon for a vegetarian version. 3. Kabocha Tempura かぼちゃの天ぷら.
From justonecookbook.com
From justonecookbook.com
WHAT IS KABOCHA (JAPANESE PUMPKIN ... - WE LOVE JAPANESE FOOD
URoughly peel the kabocha, cut into bite-sized pieces, and microwave. Combine all the ingredients for the dressing. Toast the sliced almonds in a skillet. Cut the bacon into slices 0.5” wide, and cook in a skillet. Roughly mash the cooked kabocha, then add the bacon and sliced almonds. Stir in the dressing.
From welovejapanesefood.com
From welovejapanesefood.com
SIMMERED KABOCHA SQUASH | LETTUCE COOK
Kabocha may differ in their water content, so you may have to adjust the cooking time to get the right texture. Simmered Kabocha Squash. 1 (2 ½ pound) kabocha squash, or about 6 cups. For the kombu dashi (seaweed stock) 4 cups water. 1 piece of kombu seaweed (dried kelp), 4 x 4 inches. For the sauce. 3 tablespoons soy sauce. ¼ cup mirin. 3 ...
From lettucecook.wordpress.com
From lettucecook.wordpress.com
JAPANESE-STYLE SIMMERED KABOCHA – TOIRO
Place a otoshibuta (drop-lid) or a piece of foil on the surface of the kabocha, and cover with lid. Set over medium-high heat. As soon as the broth starts to boil, turn down the heat to simmer. Simmer for 15-20 minutes or until the kabocha is tender and the broth is reduced to very low. Turn off the heat and let it rest (with the lid on) for at ...
From toirokitchen.com
From toirokitchen.com
SWEET AND SAVORY KABOCHA PUMPKIN RECIPE - PBS FOOD
Ingredients; 1 pound kabocha pumpkin (1/2 of a small kabocha) 1 1/2 tablespoons sugar; 1 1/2 tablespoons soy sauce; 1 cup dashi, (stock or water will also work)
From pbs.org
From pbs.org
SOY SAUCE ROASTED KABOCHA PUMPKIN SEEDS RECIPE - V FOR VEGGY
Transfer dried kabocha pumpkin seeds to a mixing bowl, then add 2 tablespoons of olive oil, 1/2 teaspoon of soy sauce, and 1/4 teaspoon of salt. Stir to coat the seeds evenly with the seasoning. Spread the seeds in a single layer on a rimmed baking sheet. I use my half-sheet pan for this. Bake in the preheated oven for 40-45 minutes, stirring ...
From vforveggy.com
From vforveggy.com
KABOCHA NIMONO (SIMMERED JAPANESE PUMPKIN) | EIGHTSIXTWO ...
1/2 a kabocha or japanese pumpkin 1 piece of kombu, about a postcard size 1 tablespoon mirin 1 teaspoon sugar 1 teaspoon soy sauce. In a small saucepan add kombu to 4 cups of water. Slowly bring to boil. This will make a simple dashi stock. Meanwhile, wash the kabocha thoroughly, scoop away the seeds but leave the skin on. The skin serves to ...
From eightsixtwo.wordpress.com
From eightsixtwo.wordpress.com
JAPANESE SIMMERED KABOCHA かぼちゃの煮物 • JUST ONE …
In a large pot, place the kabocha pieces in a single layer, skin side down. Add dashi, sake, and sugar. Tip: Swirl the pot to mix the seasonings so you won't break the kabocha. Cook on medium high heat and bring it to a boil. Add soy sauce and salt, and swirl the pot again to mix the seasonings.
From justonecookbook.com
From justonecookbook.com
RECIPE: SIMMERED KABOCHA SQUASH - FOOD NEWS
How to make kabocha squash with soy sauce? Cut wedges in chunks. Mix water, dashi, soy sauce, mirin, and sugar in a medium sized pot. Add kabocha squash. Bring to a boil. Reduce heat and simmer for 10 to 12 minutes or until squash is fork tender but not mushy.
From foodnewsnews.com
From foodnewsnews.com
KABOCHA NO NIMONO (JAPANESE SIMMERED PUMPKIN) - JAPAN FOOD ...
Put the pieces into a large pan with high sides. You want the kabocha to be in a single layer with the skin side down. Add the dashi and turn the heat up to high. Once the dashi starts to simmer, add the rest of the ingredients in this order: sugar, salt and soy.
From japanfoodstyle.com
From japanfoodstyle.com
WORLD BEST PUMPKIN FOOD RECIPES: JAPANESE STYLE SIMMERED ...
2 tablespoons soy sauce ; Recipe. 1 cut kabocha into small chunks about 1 and 1/2 inch cube. 2 leave skin on (the texture of the cooked skin is great!). 3 put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan. 4 place the pan in high heat and bring it to boil. 5 turn down the heat to low. 6 simmer kabocha until the liquid is ...
From pumpkinfood.blogspot.com
From pumpkinfood.blogspot.com
KABOCHA SOBORONI RECIPE - JAPANESE COOKING 101
Heat water in a pot and add ground chicken while water is still cold. Stir to loosen meat up into small pieces. Skim fat and unwanted scum. Add Soy Sauce, Sake, Mirin, sugar, and Kabocha. Cook until Kabocha becomes soft. Mix Katakuriko with 1 Tbsp water, then add to the pot, and stir well. Cook until thickend.
From japanesecooking101.com
From japanesecooking101.com
KABOCHA TO ATSUAGE NO NIMONO - SIMMERED KABOCHA AND DEEP ...
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. Cut the kabocha into 2 inch chunks, and partially peel the skin. Blanch atsuage in boiling water to remove excess oil ...
From dailycookingquest.com
From dailycookingquest.com
KABOCHA NIMONO RECIPE (JAPANESE SIMMERED PUMPKIN)
Method. Wash the kabocha well, then cut in half and scoop out the seeds. Using a vegetable peeler, peel off some of the outer skin to make attractive stripes of orange and green. Cut the squash into roughly 2-inch chunks. In a bowl, mix together the dashi, mirin, soy sauce or shoyu, sugar and salt. Adjust seasoning to taste.
From whats4eats.com
From whats4eats.com
PUMPKIN FRIED RICE (JAPANESE KABOCHA) - ANGEL WONG'S ...
1 whole kabocha pumpkin; 1/2 kabocha pumpkin; For the Fried Rice: 1/2 sweet yellow onion; 1 egg + 1 Tbsp. water; 1 Tbsp. low sodium soy sauce; 3 pieces of shrimp; 3 strips, thick cut bacon; green onion stalks; 2 - 3 cloves of garlic, minced; 1 cup of white rice (uncooked)**
From angelwongskitchen.com
From angelwongskitchen.com
KABOCHA PORK STIR-FRY (VIDEO) かぼちゃのそぼろ炒め • JUST ONE …
Seasonings: sake, soy sauce, oyster sauce, gochujang (other chili sauce for spice; or use miso for non spicy version), sugar; Overview: Steps. Marinate the pork. Cut the kabocha and pre-cook in microwave. Stir fry pork until it’s almost done. Add kabocha and cook covered to steam. Add the seasonings and toss everything together.
From justonecookbook.com
From justonecookbook.com
KABOCHA NO NIMONO RECIPE (BRAISED KABOCHA PUMPKIN) - FOOD …
Simmered Pumpkin (Kabocha no Nimono) Step 1. Soak kabocha in a bowl of water for 15 minutes. Drain. Advertisement. 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.
From foodnewsnews.com
From foodnewsnews.com
SIMMERED KABOCHA PUMPKIN - JAPANESE FOOD - NHK WORLD
3. Cover the dish loosely with plastic wrap and then microwave (600 W) for about 6 minutes. Take the dish out of the microwave and remove the plastic wrap.
From nhk.or.jp
From nhk.or.jp
SWEET AND SAVORY KABOCHA PUMPKIN RECIPE | KABOCHA RECIPES ...
Ingredients; 1 pound kabocha pumpkin (1/2 of a small kabocha) 1 1/2 tablespoons sugar; 1 1/2 tablespoons soy sauce; 1 cup dashi, (stock or water will also work)
From pbs.org
From pbs.org
TOFU SOY SAUCE RECIPE RECIPES ALL YOU NEED IS FOOD
Add coconut milk. Stir, bring to a boil and reduce heat to medium. Add tofu, stir and let tofu heat through for about 3 minutes. Stir in soy, then taste and adjust seasoning with soy, salt and/or cayenne as necessary. Serve over white rice.
From stevehacks.com
From stevehacks.com
SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY ...
If you are looking for good recipes "Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce", here is the right place. We provide a variety of the best and most popular recipes. Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce: This is a kind of traditional Japanese nimono. It's certainly proper for lunchboxes too. You can get …
From videorecipessearch.blogspot.com
From videorecipessearch.blogspot.com
SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE
Nov 15, 2021 - Kabocha pumpkin and fried tofu are simmered in a sweet sauce of sake, mirin, and soy sauce in this quick and easy Japanese nimono recipe.
From pinterest.com
From pinterest.com
SIMMERED KABOCHA SQUASH RECIPE かぼちゃの煮物 - CHOPSTICK …
Cook about 20 minutes or until the kabocha becomes soft. Add sugar, sake, and mirin and bring them to boil over medium heat. Once it has boiled, turn the heat down to low, and add soy sauce. Put a drop-lid (Otoshibuta) on to the Kabocha pieces directly and simmer for about 10 minutes or until the pumpkin is cooked. *7.
From chopstickchronicles.com
From chopstickchronicles.com
SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY ...
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.
From worldrecipes.org
From worldrecipes.org
KABOCHA NO NIMONO (SIMMERED PUMPKIN) RECIPE - FOOD NEWS
The sweet simmered pumpkin was soft, sweet (yet still savory from the stock), and very yummy. Japanese Sweet Simmered Pumpkin (Kabocha Nimono) (6 Servings) 1 kabocha pumpkin 1 1/4 cups vegetable broth 1 1/2 tablespoons mirin 1 tablespoon sugar 1/4 teaspoon salt 3/4 teaspoon soy sauce. Cut the kabocha in half and remove and discard the seeds.
From foodnewsnews.com
From foodnewsnews.com
SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY ...
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 ...
From drstarve.com
From drstarve.com
KABOCHA SQUASH RECIPES | ALLRECIPES
Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce. kabocha squash and fried tofu in a bowl. Credit: Irene . View Recipe this link opens in a new tab "This is a kind of traditional Japanese nimono," recipe creator kyoko says. Nimono refers to dishes simmered in dashi stock, like kabocha no nimono. "You can get Japanese kabocha …
From allrecipes.com
From allrecipes.com
SIMMERED KABOCHA SQUASH WITH SCALLIONS RECIPE - FOOD NEWS
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. 5. While fish cooks, preheat broiler. After roasting, spoon sauce from the bottom of the pan on top of the salmon and …
From foodnewsnews.com
From foodnewsnews.com
SIMMERED KABOCHA RECIPE | NOOBCOOK.COM
350g piece kabocha (カボチャ, 南瓜, Japanese pumpkin or winter squash) 250ml water (or enough to just cover the pieces in a small pot) 1 tsp instant dashi powder; 1 tbsp light soy sauce; 1 tbsp mirin; 1 tbsp sake; 1 tsp brown sugar to …
From noobcook.com
From noobcook.com
SIMMERED KABOCHA SQUASH (KABOCHA NO NIMONO ...
Wash the kabocha and cut into approximately 1.5 inch chunks. Keeping the sizes regular will help with even cooking. 1 Kabocha. Combine the remainder of the ingredients in a saucepan over medium heat. 300 ml water, 3 T soy sauce, 3 T sugar, 3 T sake, 3 T mirin. Stir until sugar melts and add the kabocha pieces.
From contemplatingsweets.com
From contemplatingsweets.com
SQUASH RECIPE: SIMMERED KABOCHA PUMPKIN AND FRIED TOFU ...
This is a kind of traditional Japanese nimono. It’s really good for lunchboxes too. You can get Japanese kabocha pumpkin ... - Get more ideas of …
From redcipes.com
From redcipes.com
KABOCHA NO NIMONO (SIMMERED PUMPKIN) RECIPE – JAPANESE ...
Instructions. Remove seeds and cut Kabocha into 3" square pieces. Cut off sharp edges of the Kabocha pieces. Boil Dashi in a pot and put Kabocha in it. Cook Kabocha covered until tender at medium heat, about 20-30 minutes depending on how hard your Kabocha is. Add sugar, soy sauce, salt and Sake to the Kabocha.
From japanesecooking101.com
From japanesecooking101.com
SIMMERED KABOCHA SQUASH RECIPE - I HEART UMAMI®
Season with 2 pinches of salt and use a wooden spoon to break up the meat. Saute until it’s no longer pink, about 2-3 minutes. Add squash, mushrooms, and the sauce. Lower the heat to medium. Give a quick toss then add 1-2 tbsp stock and cover with a lid to simmer until the squash is tender, about 5-6 minutes.
From iheartumami.com
From iheartumami.com
SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY ...
Sep 17, 2020 - Kabocha pumpkin and fried tofu are simmered in a sweet sauce of sake, mirin, and soy sauce in this quick and easy Japanese nimono recipe.
From pinterest.com
From pinterest.com
SIMMERED KABOCHA RECIPE | NOOBCOOK.COM
Get Recipe. Put the pumpkin pieces into a small pot in a simple sauce of dashi, mirin, soy sauce, sugar and sake. Simmer for about 15 minutes or until softened. This is the initial stage of simmering. This simple sauce brings out the natural good taste of kabocha with a perfect blend of savoury (salty) and sweet.
From noobcook.com
From noobcook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
