Yuba (Tofu Skin) & Carrot Takikomigohan

Name: How to cook Yuba (Tofu Skin) & Carrot Takikomigohan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Yuba (Tofu Skin) & Carrot Takikomigohan

The other day, when I wanted to eat ‘Abura-age & Carrot Takikomigohan’, that is one of my favourite ‘Takikomigohan’ dishes, but I didn’t have ‘Abura-age’ (Fried Thin Tofu), I decided to use ‘Yuba’ (Tofu Skin) instead. ‘Yuba’ is very different from ‘Abura-age’, but both are made from Soy Beans. So, I tried to cook it simply replacing ‘Abura-age’ with ‘Yuba’. I thought it was lacking something. I added Sesame Oil, that improved the flavour a lot. The delicate flavour of the dish might be a little too weak for ‘Yuba’. If you prefer stronger flavour, just drizzle a little Soy Sauce over the rice when you eat it.

Ingredient

Food ration :

4 Servings

30 g

Dried Yuba (Tofu Skin)

2 cups

(*180ml cup) Japanese Short Grain Rice

1 teaspoon

Dashi Powder *Today I used 1/2 Kombu (Kelp) Dashi & 1/2 Katsuo (Bonito) Dashi

1/2 teaspoon

Salt

1 tablespoon

Soy Sauce

1 tablespoon

Mirin

1 teaspoon

Sesame Oil

small Carrot *cut into strips OR small pieces

Cooking instructions

* Step 1

Break Dried Yuba (Tofu Skin) into smaller pieces, soak in warm to hot water for 30 minutes OR until rehydrated and soft, then drain. Cut into small bite-size pieces. *Note: It might take much longer time to rehydrate the compressed parts.

* Step 2

Wash Rice thoroughly, drain, and place it into the rice cooker’s inner pot. Add Water up to the 2-cups marking. Add Dashi Powder, Salt, Soy Sauce and Mirin. Gently stir.

* Step 3

Scatter Yuba and Carrot over the Rice, but DO NOT stir. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.