Kabocha Shiso Tofu Agedashi is a delightful Japanese dish that combines the rich sweetness of kabocha squash with the aromatic freshness of shiso leaves and the subtle creaminess of tofu. Originating from Japan, agedashi tofu is a popular appetizer known for its crispy exterior and soft interior. In this version, kabocha adds a nutty sweetness, while shiso leaves impart a hint of minty basil flavor. The tofu is lightly coated and deep-fried to golden perfection, then served in a flavorful dashi broth. This dish is loved for its harmonious blend of textures and flavors, making it a perfect appetizer or side dish for any meal. The combination of ingredients not only brings a unique taste but also offers a nutritious and satisfying experience.
Kabocha Shiso Tofu Agedashi
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
2 Grams
Saturated Fat
400 Mg
Sodium
30 Grams
Total Carbohydrate
4 Grams
Dietary Fiber
10 Grams
Protein
Directions
Step 1
Cut the kabocha into small cubes and steam until tender.
Step 2
Drain and press tofu to remove excess water, then cut into bite-sized pieces.
Step 3
Coat tofu pieces with cornstarch evenly.
Step 4
Ensure each piece is fully covered.
Step 5
Heat oil in a deep pan and fry the tofu pieces until golden brown. Remove and drain excess oil.
Step 6
In a saucepan, combine dashi, soy sauce, mirin, and ginger. Bring to a gentle boil.
Step 7
Serve tofu and kabocha in bowls, pour over dashi broth, and garnish with shiso leaves.
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