Shiso Tofu Kabocha Kakiage

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Shiso Tofu Kabocha Kakiage is a delightful Japanese dish that combines the unique flavors of shiso leaves, tofu, and kabocha squash in a light, crispy tempura-style fritter. Originating from Japan, this dish is cherished for its harmonious blend of textures and flavors: the creamy tofu contrasts beautifully with the sweet kabocha and the aromatic, minty shiso. The kakiage is deep-fried to perfection, resulting in a golden, crispy exterior that encases the soft, flavorful ingredients. It’s a vegetarian favorite, appreciated for its versatility and the way it showcases seasonal produce. Loved by many, it makes for a comforting and satisfying meal, whether served as a side dish or a main course.

Ingredients

Serving Size:

Shiso Leaves – 12 Piece
Tofu – 200 Grams
Kabocha – 1 Cups
Flour – 1 Cups
Cornstarch – 0.5 Cups
Water – 1 Cups
Salt – 1 Tsp
Vegetable Oil – 500 Ml
Egg – 1 Piece
Soy Sauce – 2 Tbsp

Nutrition

Per Serving

350 Kcal

Calories

18 Grams

Total Fat

2 Grams

Saturated Fat

50 Mg

Cholesterol

500 Mg

Sodium

35 Grams

Carbohydrates

3 Grams

Dietary Fiber

10 Grams

Protein

200 Mcg

Vitamin A

Directions

Step 1

Press the tofu to remove excess water, then cut into small cubes.

Step 2

Cut kabocha into thin slices. Set aside.

Step 3

In a bowl, mix flour, cornstarch, and salt.

Step 4

Beat the egg and add water to it. Stir into the flour mixture to form a batter.

Step 5

Heat vegetable oil in a pan to 170°C (340°F).

Step 6

Coat tofu, kabocha, and shiso leaves in batter.

Step 7

Fry coated ingredients in batches until golden and crispy. Remove and drain on paper towels.

Step 8

Serve hot with soy sauce on the side for dipping.

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Shiso Tofu Kabocha Kakiage

Categories :

Ingredients

Nutrition