Fragrant Japanese Shiso Leaf Wrapped Fried Tofu with Yuzu Dip
Enjoy the delicate crispiness of tofu wrapped in shiso leaves, perfectly paired with a tangy yuzu dipping sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Tofu
- 1
Combine marinade
Combine soy sauce, sake, and grated ginger in a bowl.
- 2
Marinate tofu
Add tofu rectangles and marinate for 15 minutes.
- 3
Dry tofu
Remove tofu and pat dry with paper towels.
Preparing the Batter
- 1
Mix dry ingredients
Whisk together flour, cornstarch, and salt in a mixing bowl.
- 2
Add sparkling water
Gradually add sparkling water, stirring until a smooth batter forms.
Tip: Use fresh sparkling water for an extra light batter texture.
- 3
Chill batter
Chill the batter in the fridge for 10 minutes.
Tip: Ensure the batter remains chilled to avoid it becoming too runny.
How to Make Fragrant Japanese Shiso Leaf Wrapped Fried Tofu with Yuzu Dip
Total time: 1 h · Yields 4 servings
- 1
Wrapping the Tofu
Wrap each tofu piece with 2 shiso leaves, securing them with toothpicks if needed.
- 2
Dipping in Batter
Dip each tofu piece into the chilled batter until evenly coated.
- 3
Frying the Tofu
Deep fry in preheated oil at 350°F (175°C) until golden brown, about 2-3 minutes per side.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days.
Can I make this ahead?
The tofu can be marinated ahead of time, but it's best to fry just before serving for maximum crispiness.
What can I substitute for shiso leaves?
Fresh basil leaves can be a suitable alternative if shiso is unavailable.
Is there a gluten-free option for the batter?
Yes, substitute both the flour and cornstarch with gluten-free alternatives.
Can I bake instead of fry?
Yes, baking at 400°F (200°C) on a lined baking sheet for 20-25 minutes can be a healthier option.
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