Yuzu Shiso Tofu Kabocha Donburi is a delightful Japanese rice bowl that combines the sweetness of kabocha squash with the tangy flavor of yuzu and the refreshing aroma of shiso leaves. This dish features tofu as a protein-packed base, making it a nutritious and satisfying meal. The harmony of flavors and textures in this donburi is a testament to the art of Japanese cooking. The kabocha squash is roasted to perfection, adding a comforting warmth, while the yuzu dressing provides a zesty contrast. Shiso leaves introduce a unique herbal note, elevating the overall taste. Loved for its balanced flavors and health benefits, this donburi is a perfect choice for those seeking a wholesome and aromatic dining experience.
Yuzu Shiso Tofu Kabocha Donburi
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Kabocha – 1 Piece
- rice – 2 Cups
- Yuzu Juice – 4 Tbsp
- Shiso Leaves – 10 Piece
- Soy Sauce – 3 Tbsp
- Sesame Oil – 2 Tbsp
- Garlic – 2 Cloves
- Ginger – 1 Tbsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
16 Grams
Total Fat
2 Grams
Saturated Fat
600 Mg
Sodium
45 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
6 Grams
Sugars
12 Grams
Protein
Directions
Step 1
Preheat the oven to 200°C. Cut the kabocha into cubes and toss with 1 Tbsp of sesame oil and salt. Place on a baking sheet and roast for 25 minutes.
Step 2
While the kabocha is roasting, cook the rice according to package instructions.
Step 3
Cut tofu into cubes and pat dry. Heat the remaining sesame oil in a pan and fry the tofu until golden brown on all sides.
Step 4
In a small bowl, mix yuzu juice, soy sauce, minced garlic, and grated ginger to create a dressing.
Step 5
Once the kabocha is done, combine it with the tofu and pour the yuzu dressing over. Toss to coat evenly.
Step 6
Serve the cooked rice in bowls, top with the kabocha-tofu mixture, and garnish with shiso leaves. Serve warm.
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