Shiso Yuzu Tofu Nabemono is a delightful Japanese hot pot dish that captivates with its refreshing and aromatic flavors. Originating from Japan, this nabemono combines the subtle nuttiness of tofu with the citrusy zest of yuzu and the unique, minty aroma of shiso leaves. These ingredients are simmered together in a light, umami-rich broth made from dashi, resulting in a harmonious blend of flavors that’s both comforting and invigorating. The tofu absorbs the essence of the broth, while the shiso and yuzu add a vibrant finish. Popular for its health benefits and versatility, this dish is loved for its ability to warm the soul, making it a perfect choice for gatherings or a cozy night in.
Shiso Yuzu Tofu Nabemono
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Shiso Leaves – 10 Piece
- Yuzu Juice – 2 Tbsp
- Dashi Stock – 4 Cups
- Soy Sauce – 2 Tbsp
- Mirin – 1 Tbsp
- Mushrooms – 200 Grams
- Carrot – 1 Piece
- Daikon – 100 Grams
- Green Onion – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
18 Grams
Protein
45 Grams
Carbohydrates
8 Grams
Dietary Fiber
900 Mg
Sodium
30 Mg
Vitamin C
150 Mg
Calcium
Directions
Step 1
Prepare the ingredients by cutting tofu into cubes, slicing mushrooms and carrots, and chopping green onions.
Step 2
In a large pot, bring dashi stock to a gentle simmer over medium heat.
Step 3
Add soy sauce, mirin, and yuzu juice to the simmering broth, and stir well to combine.
Step 4
Place tofu cubes into the broth.
Step 5
Add mushrooms, carrots, and daikon, ensuring they are submerged.
Step 6
Simmer the mixture for about 20 minutes, allowing the flavors to meld and the vegetables to soften.
Step 7
Gently stir in shiso leaves and green onions just before serving to retain their fresh flavor.
Step 8
Serve hot in bowls, ensuring each serving has a mix of tofu, vegetables, and broth.
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