Vegan PUMPKIN/RADISH NO NIMONO – かぼちゃ/大根の煮物

Vegan PUMPKIN/RADISH NO NIMONO – かぼちゃ/大根の煮物

Let’s go back to traditional Japanese cuisine! This dish was one of the first we learned in Japan. Cheap, easy and full of flavour, and, of course, VEGAN and GLUTEN-FREE! (just need to use gluten-free soy sauce). I love the texture and juiciness of the fried tofu -agedofu-. In this video we share two versions of this amazing side dish. The one with fried tofu is our favourite one ;p
いただきます！

Recipe:

Few chunks of pumpkin/few cuts of frozen white radish*　南瓜/大根
1 square deep fried tofu 　厚揚げ　1本
3 Tbsp Kombu dashi　こんぶだし　大さじ3
½ Tbsp mirin　みりん　大さじ½
2 Tbsp sake　料理酒　大さじ２
3 Tbsp soy sauce　醤油　大さじ３
2 tsp sugar　砂糖　小さじ２

Pumpkin boiled in sauce:
Blanch the tofu in boiling water for a few seconds to remove the excess of oil. Drain well and cut in squares (9 squares).
Place the pumpkin, skin side down, in a pot and add the rest of the ingredients.
Boil on low heat, with the lid on, until tender (around 15-20 minutes).

White radish boiled in sauce:
Blanch the tofu in boiling water for a few seconds to remove the excess of oil. Drain well and cut in squares (9 squares).
Place the frozen white radish in a pot and add the rest of the ingredients (except the tofu).
Boil on low heat, with the lid on, for 15 minutes, add the tofu and boil for 15 minutes more.

*frozen white radish softens faster than fresh one. If using fresh radish, boil for 30 minutes before adding the tofu.