Wong Wide Web – Ohana No Ka Oi

Thanks to Robert Nakagawa for giving me this recipe. It has been a hit and I’m finally getting around to sharing it.

The following is the Kabocha squash recipe. “Age” is deep fried tofu located in the tofu section.  It is best to freeze unused age since it has a short shelf live.  I got all ingredients from Ranch 99.

Kabocha squash with Age (deep fried tofu)

• ½ large or 1 small Kabocha squash (select squash with a noticeable deep yellow to orange color region near the side opposite the stem)
• 2 tablespoons vegetable oil
• 3/4 or 1 cup water
• 3 triangles or 6 small cubes of age (deep fried tofu)
• 1 teaspoon dashi (bonito soup base)
• 2 tablespoons sugar
• 1-2 tablespoons mirin
• 1 tablespoon soy sauce

Optional: dash of ajinomoto (msg) added right before covering pot and simmering.

Wash outside of squash very well with soap and hot water.  Cut into about 1 inch cubes. Rinse age and cut into 1 inch cubes. Heat oil in pot.  Add Kabocha into pot and mix gently for about 2 minutes on medium to low heat. Add to squash,  ¾ cup water if using ½ squash or 1 cup water if using 1 small squash .  Add age, dashi, and sugar.  Bring to liquid to boil. Add mirin and shoyu.  Cover pot and let mixture simmer on medium to low heat  for 15 to 20 minutes.

Related posts:

1. Old Fashioned Chicken Noodle Soup Slow Cooker Recipe