This is a nostalgic and simple dish featuring the tender texture of pumpkin and deep-fried tofu pouches (aburaage) that soak up the savory broth. Made with basic ingredients, it's perfect as a side dish for rice or for bento boxes.
Ingredients
Main Ingredients (2-3 servings)
- Pumpkin 1/4 piece
- Aburaage (Deep-fried Tofu Pouches) 3 pieces
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1 tbsp
Steps
- Remove the seeds and pulp from the pumpkin.
- Partially peel the skin of the pumpkin with a knife. (Key Tip!) Peeling the skin makes it visually appealing, helps the flavors penetrate better, and prevents the pumpkin from falling apart or the skin separating from the flesh.
- Cut the pumpkin into bite-sized pieces, about 3cm cubes.
- Cut each of the 3 Aburaage pieces into 4 equal parts.
- Arrange the cut pumpkin in a frying pan with the skin side up, making sure they don't overlap. Place the cut aburaage in the gaps.
- Heat the frying pan over medium heat until the liquid boils.
- Once boiling, reduce heat to low, cover with aluminum foil as a makeshift lid, and simmer for 7-8 minutes. (Key Tip!) Simmering with just enough liquid to cover half the pumpkin helps prevent it from breaking down.
- If a skewer can be easily inserted into the pumpkin, turn off the heat, cover, and let it sit for about 10 minutes. (Key Tip!) Allowing it to rest in residual heat helps it cook through and absorb the flavors thoroughly.
- Serve in a bowl to complete the dish.
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