Shiso Leaf "Bagna Càuda"

Bagna càuda is an Italian dish that literally means "hot bath", but this is a healthier alternative made with shiso leaves and tofu - and the dip doesn't need to be piping hot!

Shiso Leaf "Bagna Càuda"
Photographed by Masaharu Shirane

Recipe by
Remi Hirano



Beans & Tofu




Calorie count is per serving.

Ingredients (Serves 2)

  • 4 cherry tomatoes
  • 1/4 red paprika
  • 1/4 yellow paprika
  • 1/3 cucumber
  • 5 cm daikon radish
  • 5 cm carrot
  • 2 radishes
  • 20 green peas
  • Baguette (sliced), as needed
  • Salt
  • [Shiso leaf dip]

    • 30 shiso leaves (roughly chopped)
    • 400 g kinugoshidofu
    • 3 tbsp olive oil
    • A little over 1 tbsp lemon juice
    • 2 tsp sugar
    • A little over 1 tbsp usukuchi soy sauce
    • Salt, to taste



Make the [Shiso leaf dip]. Crumble the tofu into small pieces and spread on a microwave-safe plate lined with a paper towel. Microwave (600 W) for 6 minutes. Remove the tofu from the microwave and press out the excess water until the tofu becomes about 200 g.


Blend the rest of the ingredients in a blender until smooth.



Cut a thin disk off the stem side of each tomato to use as a lid. Top some of the [Shiso leaf dip] on each tomato and put the lid back on. Slice the red and yellow paprika into easy-to-eat strips. Peel the cucumber in four different sections to create a stripe effect, then cut into 1-2 cm thick rounds. Peel the daikon radish and carrot, then cut lengthwise into 3-4 cm sticks. Peel off dots of skin from the radishes. Boil the green peas in salted water, then skewer them with toothpicks.


Arrange the vegetables on a plate, then serve with baguette slices and the [Shiso leaf dip] on the side.