Kabocha Shiso Tofu Yaki is a delightful Japanese dish that combines the rich, earthy flavors of kabocha squash with the fresh, aromatic notes of shiso leaves. Tofu provides a tender, protein-rich base that absorbs the savory miso glaze, creating a harmonious blend of tastes. This dish is a celebration of umami, with the miso paste lending a deep, fermented flavor profile that is both comforting and satisfying. Loved for its balance of textures and flavors, this dish is perfect for those seeking a healthy yet indulgent meal. The vibrant colors and enticing aroma make it a favorite at dinner tables, offering a taste of traditional Japanese cuisine that is both nourishing and delicious.
Kabocha Shiso Tofu Yaki
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Kabocha – 500 Grams
- Tofu – 300 Grams
- Shiso – 10 Piece
- Miso Paste – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Mirin – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Garlic – 2 Cloves
- Ginger – 1 Tsp
- Scallions – 3 Piece
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
700 Mg
Sodium
45 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
10 Grams
Sugars
15 Grams
Protein
Directions
Step 1
Preheat the oven to 200°C (390°F).
Step 2
Cut kabocha into thin slices and tofu into cubes.
Step 3
Mix miso paste, soy sauce, mirin, sesame oil, minced garlic, and grated ginger in a bowl.
Step 4
Toss kabocha and tofu with the miso mixture until well coated.
Step 5
Place the kabocha and tofu on a baking sheet and roast for 25 minutes.
Step 6
Garnish with sliced shiso leaves and chopped scallions before serving.
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