Yuzu Shiso Tofu Temaki with Miso-Glazed Eggplant is a delightful fusion of flavors from Japan. The dish combines the citrusy zest of yuzu with the aromatic and fresh notes of shiso leaves, creating a refreshing balance against the creamy texture of tofu. The temaki rolls, made from seasoned sushi rice and nori, are filled with this vibrant mix and paired with eggplants glazed in a savory miso sauce. This dish is cherished for its umami-rich taste, the subtle sweetness of the miso, and the unique combination of textures. Perfect for both casual gatherings and special occasions, it highlights the beauty of Japanese cuisine through its simplicity and depth of flavor.
Yuzu Shiso Tofu Temaki with Miso-Glazed Eggplant
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Yuzu – 1 Piece
- Shiso – 16 Piece
- Eggplant – 2 Piece
- Miso – 3 Tbsp
- Sugar – 1 Tbsp
- Soy Sauce – 2 Tbsp
- Sushi Rice – 2 Cups
- Nori – 8 Piece
- Sesame Oil – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
600 Mg
Sodium
48 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
10 Grams
Protein
Directions
Step 1
Cook the sushi rice according to package instructions and let it cool slightly.
Step 2
Mix the miso, sugar, and soy sauce in a bowl to create the glaze.
Step 3
Slice the eggplants into rounds and brush them with the miso glaze.
Step 4
Heat sesame oil in a pan and cook the eggplants until tender and caramelized.
Step 5
Cut the tofu into strips and squeeze yuzu juice over them, adding a sprinkle of salt.
Step 6
Lay a nori sheet on a flat surface.
Step 7
Place a small amount of rice, tofu, shiso, and eggplant on one end.
Step 8
Roll into a cone shape.
Step 9
Repeat for remaining ingredients and serve immediately.
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