Yuzu Shiso Tofu Kabocha Yakiudon is a delightful Japanese dish that brings together the unique flavors of yuzu and shiso with hearty tofu and kabocha, all tossed with udon noodles. Originating from Japan, this dish is a favorite for its refreshing and aromatic taste profile. The citrusy yuzu complements the herbal notes of shiso, while the creamy kabocha and firm tofu provide a satisfying texture. Udon noodles, with their thick and chewy consistency, soak up the flavorful sauce, making each bite a burst of taste. Loved for its balanced and vibrant flavors, this dish is perfect for those seeking a comforting yet refreshing meal. Its combination of healthy ingredients and ease of preparation makes it a popular choice among home cooks and food enthusiasts.
Yuzu Shiso Tofu Kabocha Yakiudon
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Kabocha – 2 Cups
- Tofu – 400 Grams
- Udon – 400 Grams
- Yuzu Juice – 3 Tbsp
- Shiso Leaves – 8 Piece
- Soy Sauce – 4 Tbsp
- Garlic – 2 Cloves
- Sesame Oil – 2 Tbsp
- Green Onions – 2 Piece
- Sugar – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
600 Mg
Sodium
48 Grams
Total Carbohydrate
4 Grams
Dietary Fiber
6 Grams
Sugars
15 Grams
Protein
Directions
Step 1
Cut the kabocha into small cubes and steam until tender, about 10 minutes.
Step 2
Drain and pat dry the tofu, then cut into cubes.
Step 3
Cook udon noodles according to package instructions, then drain and set aside.
Step 4
In a pan, heat sesame oil over medium heat, add chopped garlic, and sauté until fragrant.
Step 5
Add tofu to the pan and cook until golden brown on all sides, then add kabocha.
Step 6
Mix yuzu juice, soy sauce, and sugar, pour over the tofu and kabocha, stirring well.
Step 7
Add cooked udon to the pan, toss to combine, then garnish with shiso leaves and sliced green onions before serving.
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