Ume Shiso Tofu Rice is a delightful Japanese dish that marries the tangy flavor of umeboshi, a distinctive pickled plum, with the refreshing aroma of shiso leaves, and the subtle creaminess of tofu. This dish is a variant of takikomi gohan, a traditional mixed rice, where ingredients are cooked together with rice, allowing flavors to meld beautifully. The umeboshi offers a unique sour-salty taste that complements the mildness of tofu, while shiso leaves add a minty, basil-like freshness. Loved for its simplicity and depth of flavor, it’s a comforting meal perfect for any season, often enjoyed for its balance of taste and nutrition. Its wholesome ingredients make it a popular choice for those seeking a nutritious, satisfying dish that’s both vegan-friendly and halal.
Ume Shiso Tofu Rice
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- rice – 2 Cups
- Water – 2.5 Cups
- Tofu – 200 Grams
- Umeboshi – 3 Piece
- Shiso Leaves – 10 Piece
- Soy Sauce – 2 Tbsp
- Mirin – 1 Tbsp
- Sesame Oil – 1 Tbsp
- Ginger – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
500 Mg
Sodium
55 Grams
Total Carbohydrate
4 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Rinse the rice thoroughly under cold water until the water runs clear. Drain and set aside.
Step 2
In a pot, combine the rinsed rice with water, soy sauce, mirin, and sesame oil. Stir gently to mix.
Step 3
Cut the tofu into small cubes and add to the rice mixture. Place the pot over medium heat and bring to a boil.
Step 4
Once boiling, reduce heat to low and cover the pot.
Step 5
Let it simmer for about 15 minutes until the rice is almost cooked.
Step 6
Meanwhile, pit and chop the umeboshi into small pieces. Shred the shiso leaves finely.
Step 7
After 15 minutes, add the umeboshi, shiso leaves, and ginger to the pot. Stir gently, cover, and cook for another 5 minutes.
Step 8
Once cooked, turn off the heat and let it rest, covered, for 10 minutes. Fluff the rice with a fork and serve warm.
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