Shiso Tofu Kabocha Sukiyaki is a delightful Japanese dish that combines the rich flavors of tofu and kabocha squash with the aromatic touch of shiso leaves. Originating from the traditional Japanese hot pot style of cooking, sukiyaki, this dish is beloved for its hearty and comforting taste. The tofu absorbs the savory broth, while the kabocha adds a subtle sweetness, perfectly complemented by the refreshing and slightly minty shiso. This dish is not only nutritious but also visually appealing, with its vibrant colors and wholesome ingredients. Loved by many for its balance of flavors and health benefits, it’s a perfect choice for those seeking a plant-based twist on a classic Japanese favorite.
Shiso Tofu Kabocha Sukiyaki
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Kabocha – 300 Grams
- Shiso Leaves – 10 Piece
- Soy Sauce – 4 Tbsp
- Mirin – 3 Tbsp
- Dashi Stock – 500 Ml
- Sugar – 2 Tsp
- Onion – 1 Piece
- Carrot – 1 Piece
- Spring Onion – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
15 Grams
Protein
45 Grams
Carbohydrates
6 Grams
Dietary Fiber
1200 Mg
Sodium
3000 Mcg
Vitamin A
Directions
Step 1
Slice the tofu into thick blocks and set aside. Peel and cut the kabocha into bite-sized pieces.
Step 2
In a large pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer.
Step 3
Add the sliced onion, carrot, and kabocha to the pot. Cook until the vegetables are tender.
Step 4
Gently add the tofu to the pot, ensuring it is submerged in the broth. Simmer for 10 minutes.
Step 5
Chop the spring onion and shiso leaves. Add them to the pot, stirring gently.
Step 6
Adjust seasoning if necessary. Serve hot directly from the pot, ensuring each serving has a good mix of ingredients.
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