Yuzu Shiso Tofu Takoyaki

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Yuzu Shiso Tofu Takoyaki is a delightful fusion of traditional Japanese street food and modern flavors. This dish combines the savory taste of takoyaki, a popular snack made from battered octopus, with the refreshing notes of yuzu and shiso. Instead of octopus, this recipe uses tofu and kabocha for a unique twist, making it both vegetarian and halal-friendly. The yuzu adds a citrusy brightness, while the shiso leaves infuse a minty aroma, creating a harmonious balance of flavors. People love this dish for its crispy exterior and soft, flavorful interior, paired with a tangy and fragrant sauce. It’s perfect for those who enjoy exploring new tastes and textures within Japanese cuisine.

Ingredients

Serving Size:

Tofu – 200 Grams
Kabocha – 100 Grams
Yuzu Juice – 2 Tbsp
Shiso Leaves – 5 Piece
Flour – 1 Cups
Water – 1 Cups
Egg – 1 Piece
Soy Sauce – 1 Tbsp
Baking Powder – 1 Tsp
Oil – 2 Tbsp

Nutrition

Per Serving

350 Kcal

Calories

15 Grams

Total Fat

2 Grams

Saturated Fat

55 Mg

Cholesterol

600 Mg

Sodium

40 Grams

Total Carbohydrate

4 Grams

Dietary Fiber

10 Grams

Protein

Directions

Step 1

Prepare the batter by mixing flour, water, egg, and baking powder in a bowl until smooth.

Step 2

Dice tofu and kabocha into small cubes. Set aside.

Step 3

Heat takoyaki pan over medium heat and grease each mold with oil.

Step 4

Pour batter into each mold until half full.

Step 5

Add a cube of tofu and kabocha into each mold.

Step 6

Once the batter sets, use a skewer to turn each takoyaki ball to cook evenly.

Step 7

Mix yuzu juice and soy sauce. Drizzle over cooked takoyaki. Garnish with shiso leaves before serving.

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Yuzu Shiso Tofu Takoyaki

Categories :

Ingredients

Nutrition