Kabocha Yuzu Shiso Tofu Nimono is a delightful Japanese dish that combines the sweet and nutty flavors of kabocha squash with the citrusy zest of yuzu and the herbal notes of shiso. This nimono, which means ‘simmered dish,’ offers a balanced taste profile with the umami of soy sauce and the subtle fragrance of dashi broth. Tofu adds a creamy texture and a protein boost, making it a wholesome and satisfying meal. The dish is beloved for its comforting warmth and aromatic depth, perfect for cozy dinners. It’s a celebration of traditional Japanese ingredients, offering a unique culinary experience enjoyed by many.
Kabocha Yuzu Shiso Tofu Nimono
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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
12 Grams
Total Fat
2 Grams
Saturated Fat
800 Mg
Sodium
45 Grams
Total Carbohydrates
6 Grams
Dietary Fiber
15 Grams
Protein
25 Mg
Vitamin C
Directions
Step 1
Peel and cut the kabocha into bite-sized pieces. Slice the yuzu and shiso into thin strips.
Step 2
Cut the tofu into cubes and set aside.
Step 3
In a pot, combine dashi, soy sauce, mirin, sugar, and ginger. Bring to a boil.
Step 4
Add the kabocha to the pot. Simmer for 10 minutes until tender.
Step 5
Gently add the tofu cubes. Simmer for another 5 minutes.
Step 6
Add yuzu and shiso. Cook for 2 more minutes. Season with salt.
Step 7
Serve hot, garnished with extra shiso if desired.
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