Yuzu Shiso Tofu Nikujaga is a delightful twist on the classic Japanese comfort food, Nikujaga. This dish combines tender pieces of tofu with the refreshing citrusy notes of yuzu and the aromatic fragrance of shiso leaves, creating a harmonious blend of flavors. Traditionally, Nikujaga is a meat and potato stew simmered in a savory soy-based broth. In this version, tofu replaces meat, making it a perfect halal and vegetarian-friendly dish. The unique combination of ingredients gives this dish a refreshing taste profile, while the simmered potatoes and onions provide a satisfying, hearty base. Loved for its balance of savory and tangy notes, Yuzu Shiso Tofu Nikujaga is a comforting meal that brings warmth and joy to any dining table.
Yuzu Shiso Tofu Nikujaga
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Potato – 3 Piece
- Onion – 2 Cups
- Carrot – 1 Piece
- Yuzu Juice – 3 Tbsp
- Shiso Leaves – 5 Piece
- Soy Sauce – 4 Tbsp
- Sugar – 2 Tbsp
- Water – 500 Ml
- Dashi Powder – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
900 Mg
Sodium
45 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
8 Grams
Sugars
15 Grams
Protein
Directions
Step 1
Cut the tofu into bite-sized cubes. Peel and cut the potatoes into quarters. Slice the onion into thin wedges and chop the carrot into rounds.
Step 2
In a pot, heat a small amount of oil over medium heat. Add the onions and carrots, sautéing until the onions become translucent.
Step 3
Add the potato pieces to the pot and continue to sauté for another 3 minutes, ensuring they are well coated in oil.
Step 4
Pour in the water, soy sauce, and sugar. Stir to dissolve the sugar, then add the dashi powder. Bring the mixture to a boil.
Step 5
Reduce the heat to a simmer and add the tofu cubes.
Step 6
Cover and cook for 20 minutes or until the potatoes are tender.
Step 7
Just before serving, stir in the yuzu juice and shiso leaves. Allow the flavors to meld for 2-3 minutes. Serve hot.
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