Yuba (Tofu Skin) Rice Bowl

Name: How to cook Yuba (Tofu Skin) Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Yuba (Tofu Skin) Rice Bowl

It looks like Egg, but it is ‘Yuba’ (Tofu Skin). When Soy Milk is heated, a protein rich film (skin) is composed on the surface. The film is called ‘Yuba’ in Japan. Fresh 'Yuba' is not available in Melbourne where I live, but Chinese Dried ‘Yuba’ is available from many Asian grocery stores. It is a great ingredient for vegetarian dishes.

Ingredient

Food ration :

2 servings

30 g

Dried Yuba (Tofu Skin)

1 cup

Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder

4 cm

Carrot *cut into strips

1/2 teaspoon

Grated Ginger

A few

drops Sesame Oil

1/4 teaspoon

Salt *alter the amount

1 tablespoon

Soy Sauce

1 tablespoon

Mirin

Shiitake Mushrooms *sliced

large Spring Onion *diagonally sliced

1 handful

Baby Spinach *optional

1 tablespoon

Potato Starch *mixed with 1 tablespoon Water

servings warm Cooked Rice

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. *Note: It might take much longer time to rehydrate the compressed parts.

* Step 2

Prepare vegetables. Mix Potato Starch and Water in a small bowl.

* Step 3

Place Dashi Stock in a saucepan, add Carrot and softened Yuba, bring to the simmer over medium heat, and simmer a few minutes until Carrot is soft.

* Step 4

Add grated Ginger and Sesame Oil, and season with Salt, Soy Sauce and Mirin.

* Step 5

Add Shiitake Mushrooms and Spring Onion, then add Baby Spinach if you add some. These vegetables can be cooked very quickly. Gradually add Potato Starch mixture, but you don’t need to add all of it, and stir until the soup is thickened.