Shiso Tofu Kabocha Chawanmushi is a delightful Japanese steamed egg custard dish that blends the earthy sweetness of kabocha squash with the delicate umami of tofu. This dish is a modern twist on classic chawanmushi, incorporating shiso leaves for a refreshing, herbal note. The smooth, silky texture of the custard is complemented by the nuttiness of the squash and the subtle flavor of tofu. Popular for its comforting taste and nutritious ingredients, this dish is perfect for both casual dinners and special occasions. Its light yet satisfying profile makes it a favorite among those looking for a healthy, flavorful meal.
Shiso Tofu Kabocha Chawanmushi
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
250 Kcal
Calories
10 Grams
Total Fat
2 Grams
Saturated Fat
150 Mg
Cholesterol
600 Mg
Sodium
20 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
15 Grams
Protein
Directions
Step 1
Peel and dice the kabocha into small cubes. Steam until tender, then mash lightly.
Step 2
Cut tofu into small cubes and set aside.
Step 3
Chop shiso leaves finely.
Step 4
In a bowl, beat eggs gently. Add dashi, soy sauce, mirin, salt, sugar, and ginger. Mix well.
Step 5
Divide kabocha, tofu, and shiso among four heatproof cups. Pour the egg mixture over evenly.
Step 6
Cover each cup with aluminum foil to prevent water from entering.
Step 7
Place cups in a steamer and steam for 20-25 minutes until the custard sets.
Step 8
Remove from steamer and let cool slightly before serving.
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