Shiso Tofu Kabocha Chazuke is a delightful fusion of flavors and textures, combining the nutty sweetness of kabocha squash with the smooth, creamy texture of tofu. Originating from Japan, this dish is a comforting meal that is both light and satisfying. The shiso leaves add a minty, slightly peppery flavor that elevates the dish, while the chazuke, a traditional Japanese tea-based broth, ties all the elements together with a subtle umami depth. It’s a favorite for those seeking a wholesome, vegetarian meal that is both nutritious and filling. This dish is perfect for any occasion, whether it’s a quick lunch or a cozy dinner, loved for its simplicity and refreshing taste.
Shiso Tofu Kabocha Chazuke
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
450 Mg
Sodium
50 Grams
Total Carbohydrate
4 Grams
Dietary Fiber
4 Grams
Sugars
12 Grams
Protein
Directions
Step 1
Cook the rice according to package instructions and set aside.
Step 2
Cut the kabocha into small cubes and steam for 10-15 minutes until tender.
Step 3
Drain and pat dry the tofu, then cut into cubes. Lightly pan-fry until golden brown.
Step 4
In a pot, bring 4 cups of water to a boil and steep green tea leaves for 5 minutes. Strain and reserve the tea.
Step 5
Combine steamed kabocha, tofu, cooked rice, and chopped shiso leaves in bowls.
Step 6
Pour the hot green tea over the mixture, add soy sauce, and sprinkle sesame seeds on top.
Step 7
Garnish with grated ginger and a pinch of salt before serving warm.
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