Kabocha Shiso Tofu Kushiage is a delightful Japanese dish that combines the sweetness of kabocha squash, the aromatic freshness of shiso leaves, and the smooth texture of tofu. Originating from the tradition of kushiage, or deep-fried skewers, this dish is loved for its crispy exterior and flavorful interior. The kabocha provides a subtle sweetness, while the shiso adds a unique minty and basil-like flavor. Tofu brings a creamy texture that balances the dish perfectly. Often served as an appetizer or a main course, it is a favorite at izakayas and home gatherings alike. People love it for its harmonious blend of flavors and textures, making each bite a delightful experience.
Kabocha Shiso Tofu Kushiage
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
50 Mg
Cholesterol
400 Mg
Sodium
30 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
3 Grams
Sugars
10 Grams
Protein
Directions
Step 1
Cut the kabocha into bite-sized pieces and steam until tender.
Step 2
Cut the tofu into similar-sized pieces and pat dry.
Step 3
Wrap each piece of tofu with a shiso leaf.
Step 4
Prepare skewers by alternating kabocha and tofu wrapped in shiso.
Step 5
Season with salt.
Step 6
Coat skewers in flour, dip in beaten egg, and roll in panko.
Step 7
Heat oil in a pan and fry skewers until golden brown and crispy.
Step 8
Drain on paper towels and serve with soy sauce for dipping.
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