Kabocha Shiso Tofu Okonomiyaki is a delightful Japanese savory pancake that combines the nutty sweetness of kabocha squash with the refreshing aroma of shiso leaves and the subtle flavor of tofu. Originating from Japan, okonomiyaki is a beloved street food known for its versatility and rich, umami taste. This version is not only delicious but also packed with nutrients, making it a perfect choice for a wholesome meal. The combination of ingredients offers a unique texture, with the creamy tofu balancing the flavors perfectly. Topped with a savory sauce and garnished with seaweed flakes, it’s a dish that captivates both the eyes and the palate. Loved by many for its comforting taste and adaptability, it’s a must-try for anyone exploring Japanese cuisine.
Kabocha Shiso Tofu Okonomiyaki
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
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
100 Mg
Cholesterol
500 Mg
Sodium
42 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
6 Grams
Sugars
12 Grams
Protein
Directions
Step 1
Grate the kabocha and drain the tofu. Thinly slice the shiso leaves and cabbage.
Step 2
In a large bowl, mix flour, eggs, and water until smooth. Add kabocha, tofu, shiso, and cabbage. Stir well.
Step 3
Heat oil in a non-stick pan over medium heat. Pour a portion of the batter and spread into a round shape.
Step 4
Cook for 5-6 minutes on each side until golden brown.
Step 5
Repeat with remaining batter, adding more oil as needed.
Step 6
Drizzle soy sauce over the cooked okonomiyaki. Garnish with seaweed flakes before serving.
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