Kabocha Shiso Tofu Yakiudon is a delightful Japanese dish known for its harmonious blend of flavors and textures. This dish features tender udon noodles stir-fried with sweet kabocha squash, aromatic shiso leaves, and protein-rich tofu, creating a satisfying and nutritious meal. Kabocha, or Japanese pumpkin, adds a unique sweetness, while shiso leaves contribute a refreshing, minty taste. The tofu absorbs the savory sauce, enhancing the umami profile. Loved for its balance of flavors and wholesome ingredients, this dish is perfect for those seeking a comforting yet healthy meal option. Whether served as a main course or a side, Kabocha Shiso Tofu Yakiudon is sure to please both vegetarians and non-vegetarians alike.
Kabocha Shiso Tofu Udon
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
12 Grams
Total Fat
2 Grams
Saturated Fat
720 Mg
Sodium
50 Grams
Total Carbohydrate
4 Grams
Dietary Fiber
5 Grams
Sugars
14 Grams
Protein
Directions
Step 1
Prepare the udon noodles according to package instructions. Drain and set aside.
Step 2
Cut the tofu into small cubes and slice the kabocha into thin pieces. Chop the onion, garlic, and shiso leaves.
Step 3
In a large pan, heat sesame oil over medium heat. Add onions, garlic, and ginger, sautéing until fragrant.
Step 4
Add the kabocha to the pan and cook until it begins to soften, about 5-7 minutes.
Step 5
Add tofu cubes and stir gently to combine. Pour in soy sauce and mirin, stirring to coat the ingredients evenly.
Step 6
Add the cooked udon noodles to the pan and toss everything together. Cook for another 3-4 minutes until the noodles are heated through.
Step 7
Garnish with shiso leaves before serving hot.
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