Shiso Tofu Kabocha Okonomiyaki

0 out of 5 stars (based on 0 reviews)

Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Shiso Tofu Kabocha Okonomiyaki is a delightful twist on the traditional Japanese savory pancake. Originating from Osaka, this dish combines rich flavors of creamy tofu and sweet kabocha squash with the aromatic touch of shiso leaves. The unique blend of textures and tastes, from the crisp outer layer to the soft, savory interior, makes it a favorite among Japanese food enthusiasts. People love this dish for its versatility and the way it showcases the balance of sweet, savory, and umami flavors. Topped with a drizzle of okonomiyaki sauce and a sprinkle of bonito flakes, it is both visually appealing and deeply satisfying.

Ingredients

Serving Size:

Tofu – 200 Grams
Kabocha – 1 Piece
Shiso – 10 Piece
Cabbage – 2 Cups
Flour – 1 Cup
Egg – 2 Piece
Water – 1 Cup
Soy Sauce – 2 Tbsp
Bonito Flakes – 1 Cup
Okonomiyaki Sauce – 4 Tbsp

Nutrition

Per Serving

350 Kcal

Calories

15 Grams

Total Fat

2 Grams

Saturated Fat

85 Mg

Cholesterol

600 Mg

Sodium

40 Grams

Total Carbohydrate

5 Grams

Dietary Fiber

4 Grams

Sugars

12 Grams

Protein

Directions

Step 1

Chop the kabocha into small cubes and steam until tender.

Step 2

In a bowl, crumble the tofu and mix with chopped shiso and steamed kabocha.

Step 3

Add flour, eggs, and water to the mixture, stirring until well combined.

Step 4

Mix in the chopped cabbage and soy sauce, ensuring even distribution.

Step 5

Heat oil in a pan and pour in the batter, shaping it into a round pancake.

Step 6

Cook on medium heat until golden brown on both sides, about 5 minutes per side.

Step 7

Serve hot, topped with okonomiyaki sauce and a generous sprinkle of bonito flakes.

Reviews

There are no reviews yet. Be the first one to write one.

Shiso Tofu Kabocha Okonomiyaki

Categories :

Ingredients

Nutrition