🫑 One-pot Kabocha squash, fried tofu in Japanese broth

Name: 🫑 One-pot Kabocha squash, fried tofu in Japanese broth
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 small Kabocha squash; 1 package Fried tofu - Atsuage; 150 g Pork mice (optional); 1 package Green bean (optional); 1 package Shimeji (Shiitake would be the best); 500 cc dashi soup (Japanese broth. You can find a package or particles on any shops nowadays); 1 tablespoon sake; 2 tablespoon mirin; 2 tablespoon soysauce; 2 teaspoon brown sugar

tomo_ya @tomo

Bristol, England, United Kingdom

Simmered in Dashi, Japanese broth, and Soysauce based soup is one of the most classic ways to cook many ingredients in Japan, almost every day. So, many dishes ended in brown...

Now that Kabocha Squash, pumpkin, is in the best season to enjoy its sweetness, simmered Kabocha would be something you'd like to try and add one more dish to your table.

This way of cooking is even better to eat a day after or even two. Batch cook and keep in the fridge is also common.

You can make it into vegetarian easily, too.

#kabocha #squash #pumpkin #japanese #batchcooking #vegetarianoption

Simmered in Dashi, Japanese broth, and Soysauce based soup is one of the most classic ways to cook many ingredients in Japan, almost every day. So, many dishes ended in brown...

Now that Kabocha Squash, pumpkin, is in the best season to enjoy its sweetness, simmered Kabocha would be something you'd like to try and add one more dish to your table.

This way of cooking is even better to eat a day after or even two. Batch cook and keep in the fridge is also common.

You can make it into vegetarian easily, too.

#kabocha #squash #pumpkin #japanese #batchcooking #vegetarianoption

tomo_ya @tomo

Bristol, England, United Kingdom

Simmered in Dashi, Japanese broth, and Soysauce based soup is one of the most classic ways to cook many ingredients in Japan, almost every day. So, many dishes ended in brown...

Now that Kabocha Squash, pumpkin, is in the best season to enjoy its sweetness, simmered Kabocha would be something you'd like to try and add one more dish to your table.

This way of cooking is even better to eat a day after or even two. Batch cook and keep in the fridge is also common.

You can make it into vegetarian easily, too.

#kabocha #squash #pumpkin #japanese #batchcooking #vegetarianoption

Simmered in Dashi, Japanese broth, and Soysauce based soup is one of the most classic ways to cook many ingredients in Japan, almost every day. So, many dishes ended in brown...

Now that Kabocha Squash, pumpkin, is in the best season to enjoy its sweetness, simmered Kabocha would be something you'd like to try and add one more dish to your table.

This way of cooking is even better to eat a day after or even two. Batch cook and keep in the fridge is also common.

You can make it into vegetarian easily, too.

#kabocha #squash #pumpkin #japanese #batchcooking #vegetarianoption

Saved

Ingredients

30 min

4 servings

2small Kabocha squash
1 packageFried tofu - Atsuage
150 gPork mice (optional)
1 packageGreen bean (optional)
1 packageShimeji (Shiitake would be the best)
Soup
500 ccdashi soup (Japanese broth. You can find a package or particles on any shops nowadays)
1 tablespoonsake
2 tablespoonmirin
2 tablespoonsoysauce
2 teaspoonbrown sugar

Saved

Steps

30 min

1

Chop Kabocha squash into 2, 3cm pieces.
Stir fry minced pork on the pot, then add Kabocha squash and fried tofu on top. Heating a little bit.
2

Add all Kabocha squash on top as weight so that fried tofu soak up soup and umami well
3

Pour dashi soup, heat up, then add sugar, mirin, sake, and put on the lid. When boiled, again, add soysauce.
Put on a lid, wait for 10min or so, checking once in a while to be sure the Kabocha gets softer.
Taste while cooking so that you adjust to your own favourite taste.
4

Add Shimeji, put on lid. Once Kabocha squash is soften, slide the lid to evapolate liquid, then add green bean.
5

Simmer away, boil down to the state like this.
6

You can keep it in fridge to enjoy a day or two easily, even tastier that all ingredients soak up umami