Shiso Tofu Kabocha Rice is a delightful Japanese dish that blends the earthy sweetness of kabocha squash with the delicate flavors of shiso leaves and tofu. This comforting meal is a type of takikomi gohan, where ingredients are cooked together with rice, allowing the flavors to meld beautifully. The shiso leaves add a refreshing herbal note that complements the creamy texture of the tofu and the rich, nutty taste of the kabocha. Loved for its wholesome ingredients and balanced flavors, this dish is a favorite in Japanese households, offering both nutrition and comfort. It’s perfect for a cozy dinner or a nutritious lunch.
Shiso Tofu Kabocha Rice
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- rice – 2 Cups
- Kabocha – 200 Grams
- Tofu – 200 Grams
- Shiso Leaves – 10 Piece
- Soy Sauce – 2 Tbsp
- Mirin – 1 Tbsp
- Dashi Stock – 2.5 Cups
- Salt – 1 Tsp
- Sesame Oil – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
8 Grams
Total Fat
1 Grams
Saturated Fat
600 Mg
Sodium
65 Grams
Total Carbohydrates
4 Grams
Dietary Fiber
10 Grams
Protein
Directions
Step 1
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Step 2
Peel and cut the kabocha into small cubes. Cut tofu into bite-sized pieces.
Step 3
In a rice cooker, combine the rice, dashi stock, soy sauce, mirin, and salt.
Step 4
Layer the kabocha and tofu evenly on top of the rice mixture.
Step 5
Close the lid and start the cooking process.
Step 6
Once cooked, gently mix the rice with a rice paddle to incorporate the ingredients.
Step 7
Finely slice the shiso leaves. Stir them into the rice along with sesame oil before serving.
Step 8
Serve the rice hot, garnished with extra shiso leaves if desired.
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