We reduced the sodium content by seasoning it with sour lemon sauce instead of salt.
Calories
250kcal
Carbs
19.4g
Protein
1.64g
Fat
5.51g
Sodium
90.5mg
Ingredients
Main
Others
Ingredients Tofu(150g), Soaked Shiitake Mushroom(50g), Chicken Breast(100g) Hijiki Seaweed(50g), Perilla Leaf(10g), Sesame Oil(5g) Dough Seasoning, Chopped Green Onion(10g), Chopped Garlic(10g), Crushed Sesame(5g) Lemon Sauce, Sugar(2g), Lemon Juice(3g), Soy Sauce(0.5g), Vinegar(2g)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsChicken Breast
- Rich in vitamin B3 (niacin) (11mg) — supports energy metabolism and skin health
- Rich in protein (23g) — used to build and maintain muscle and body tissue
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Mash the tofu and squeeze the moisture in cheesecloth; squeeze out the moisture from the soaked shiitake mushroom and chop; and finely chop the chicken breast.
🔍Knead the mixture seasoning into the tofu, shiitake mushroom, and chicken breast.
🔍Blanch the hijiki and thinly slice.
🔍Brush cooking foil with sesame oil, spread the dough, top with perilla leaf, add hijiki on top, and roll up like gimbap.
🔍Poke holes in the cooking foil and steam in a steamer with rising steam for 10-15 minutes.
🔍Once the tofu roll has cooled, cut into appropriate pieces and lightly drizzle with lemon sauce to finish.