Yuzu Shiso Tofu Kabocha Agedashi is a delightful Japanese dish that combines the refreshing citrus notes of yuzu with the peppery taste of shiso leaves. The star ingredients, tofu and kabocha squash, are lightly fried to give a crispy exterior while maintaining a soft interior. This dish offers a harmonious blend of textures and flavors, with the creamy kabocha complementing the firm tofu. The addition of soy sauce and mirin provides a savory depth, while yuzu adds a zesty finish. Loved for its balanced taste and satisfying crunch, this dish is perfect for those seeking a unique yet authentic Japanese culinary experience.
Yuzu Shiso Tofu Kabocha Agedashi
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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 – 8 Piece
- Yuzu – 1 Piece
- Soy Sauce – 4 Tbsp
- Mirin – 2 Tbsp
- Dashi – 500 Ml
- Cornstarch – 3 Tbsp
- Vegetable Oil – 2 Cups
- Spring Onion – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
2 Grams
Saturated Fat
800 Mg
Sodium
30 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
15 Grams
Protein
12 Mg
Vitamin C
Directions
Step 1
Cut the tofu into cubes and slice the kabocha into thin wedges. Pat dry the tofu with a paper towel to remove excess moisture.
Step 2
Coat the tofu and kabocha slices lightly with cornstarch, ensuring an even covering on all sides.
Step 3
Heat the vegetable oil in a deep pan over medium heat. Once hot, fry the tofu and kabocha pieces until golden brown and crispy. Remove and drain on paper towels.
Step 4
In a saucepan, combine dashi, soy sauce, and mirin. Bring to a simmer and let it cook for a few minutes.
Step 5
Grate the yuzu for zest and squeeze some juice. Add the zest and juice to the dashi mixture. Adjust seasoning to taste.
Step 6
Arrange the fried tofu and kabocha on a serving dish. Pour the yuzu-infused dashi sauce over them. Garnish with shiso leaves and sliced spring onion before serving.
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