Shiso Tofu Kabocha Pancakes are a delightful fusion of traditional Japanese flavors with a modern twist. Originating from Japan, this dish combines the nutty sweetness of kabocha squash with the creamy texture of tofu, creating a pancake that’s both savory and slightly sweet. Shiso leaves, known for their minty and citrusy aroma, add a refreshing layer of complexity, making each bite a burst of flavor. These pancakes are loved for their unique taste profile and soft, moist texture, making them a favorite among vegetarians and those seeking a healthy yet flavorful meal. Perfect as a snack or a light meal, they bring a touch of Japanese culinary tradition to your table, ensuring a satisfying and delightful experience for all.
Shiso Tofu Kabocha Pancakes
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Kabocha – 1 Piece
- Tofu – 200 Grams
- Shiso Leaves – 10 Piece
- All Purpose Flour – 1 Cups
- Egg – 1 Piece
- Soy Sauce – 2 Tbsp
- Salt – 1 Tsp
- Vegetable Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
2 Grams
Saturated Fat
55 Mg
Cholesterol
620 Mg
Sodium
35 Grams
Total Carbohydrate
4 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Peel and cut the kabocha into small cubes. Steam until soft, then mash.
Step 2
Drain and crumble the tofu. Mix with mashed kabocha in a bowl.
Step 3
Add flour, egg, soy sauce, and salt to the mixture.
Step 4
Mix until well combined.
Step 5
Finely chop shiso leaves and fold them into the batter.
Step 6
Heat oil in a non-stick pan over medium heat.
Step 7
Spoon batter into the pan, forming small pancakes. Cook until golden on both sides.
Step 8
Serve hot, garnished with extra shiso leaves if desired.
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