Kabocha Shiso Tofu Kakiage is a delightful Japanese dish that combines the rich, sweet flavor of kabocha squash with the aromatic freshness of shiso leaves and the protein-rich creaminess of tofu. This tempura-style fritter is beloved for its crispy texture and the harmonious blend of ingredients that provide a unique taste experience. The kakiage is lightly battered and fried to golden perfection, making it a popular choice for both casual lunches and elegant dinners. Its balance of flavors and textures makes it a standout dish, appealing to those who appreciate traditional Japanese cuisine with a modern twist. The simplicity of preparation and the depth of flavor make this dish a favorite among home cooks and professional chefs alike.
Kabocha Shiso Tofu Kakiage
0 out of 5 stars (based on 0 reviews)
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
35 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
2 Grams
Sugars
10 Grams
Protein
Directions
Step 1
Cut the kabocha into thin slices and shiso into strips. Crumble the tofu into small pieces.
Step 2
In a bowl, mix flour, cornstarch, and salt. Gradually add water, stirring until smooth.
Step 3
Add kabocha, shiso, and tofu to the batter. Mix well.
Step 4
Heat oil in a deep pan over medium-high heat until hot.
Step 5
Drop spoonfuls of the mixture into the hot oil, flattening them slightly with a spatula.
Step 6
Fry each side for 3-4 minutes or until golden brown and crispy.
Step 7
Remove from oil and drain on paper towels. Serve with soy sauce and ginger dip.
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