Shiso Tofu Kabocha Sunomono

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Shiso Tofu Kabocha Sunomono is a delightful Japanese dish that combines the unique flavors of shiso leaves, tofu, and kabocha squash in a refreshing vinegar-based salad. Originating from Japan, this sunomono offers a perfect balance of sweet, tangy, and savory notes. The shiso leaves provide a minty and slightly peppery flavor, while the tofu adds a creamy texture, and the kabocha squash contributes a natural sweetness. This dish is loved for its lightness and versatility, making it a popular choice for a healthy appetizer or side dish. It’s not only visually appealing with its vibrant colors but also packed with nutrients, making it a wholesome addition to any meal.

Ingredients

Serving Size:

Shiso Leaves – 10 Piece
Tofu – 200 Grams
Kabocha – 1 Piece
Rice Vinegar – 4 Tbsp
Soy Sauce – 2 Tbsp
Sugar – 1 Tbsp
Salt – 1 Tsp
Sesame Seeds – 2 Tbsp
Ginger – 1 Tsp
Water – 500 Ml

Nutrition

Per Serving

210 Kcal

Calories

10 Grams

Total Fat

1.5 Grams

Saturated Fat

500 Mg

Sodium

24 Grams

Total Carbohydrate

4 Grams

Dietary Fiber

5 Grams

Sugars

10 Grams

Protein

2000 Mcg

Vitamin A

Directions

Step 1

Peel and slice the kabocha into thin pieces. Steam until tender, about 15 minutes.

Step 2

Cut the tofu into small cubes and set aside.

Step 3

In a bowl, mix rice vinegar, soy sauce, sugar, and salt until the sugar dissolves.

Step 4

Add the steamed kabocha, tofu cubes, and chopped shiso leaves to the vinegar mixture.

Step 5

Gently toss the ingredients to ensure even coating.

Step 6

Let it marinate for 10 minutes to enhance flavors.

Step 7

Garnish with sesame seeds and grated ginger before serving.

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Shiso Tofu Kabocha Sunomono

Categories :

Ingredients

Nutrition