Kabocha Shiso Tofu Chawanmushi is a delightful twist on the traditional Japanese steamed egg custard. This dish combines the creamy sweetness of kabocha squash with the subtle herbaceous notes of shiso leaves, all enveloped in a silky tofu-infused egg mixture. Originating from Japan, chawanmushi is a versatile dish often enjoyed as a comforting appetizer or a light main course. The addition of kabocha and shiso gives it a unique flavor profile that is both refreshing and satisfying. People love this dish for its delicate texture and the harmonious blend of flavors, making it a perfect choice for those seeking a light yet flavorful meal.
Kabocha Shiso Chawanmushi
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
200 Kcal
Calories
8 Grams
Total Fat
2 Grams
Saturated Fat
110 Mg
Cholesterol
550 Mg
Sodium
15 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
4 Grams
Sugars
14 Grams
Protein
Directions
Step 1
Peel and dice the kabocha into small cubes. Steam until soft, about 15 minutes.
Step 2
Blend the tofu until smooth. Add eggs, dashi, soy sauce, mirin, and salt. Mix well.
Step 3
Chop shiso leaves finely.
Step 4
Mix with blended tofu mixture.
Step 5
Divide kabocha cubes into cups. Pour tofu mixture over, filling each cup three-quarters full.
Step 6
Steam cups over medium heat for 15-20 minutes until custard sets.
Step 7
Garnish with sliced green onion and grated ginger.
Step 8
Serve hot, and enjoy!
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