Yuba is the skin that forms on the surface of boiled soymilk. Sold dried into sheets, it is a high-protein ingredient with a variety of uses.
8 slices dried yuba, each about 8 inches (20 cm) square
2 ounces (60 g) nagaimo yam, peeled and finely diced
8 fresh shiitake or button mushroom caps, finely diced
1/2 ounce (15 g) carrot, peeled and finely chopped
1 teaspoon salt
dash white pepper
2 tablespoons cornstarch
2 tablespoons all-purpose flour, dissolved in 2 tablespoons water
vegetable oil, for deep-frying
salt, for garnish
1. Wrap each slice of dried yuba in a wet cloth, and leave for about 30 minutes until soft.
2. Place the yam, shiitake, and carrot in a bowl, sprinkle with salt, pepper, and cornstarch, and mix well.
3. Lay out the yuba slices, divide the vegetables into 8 equal portions and place each portion on top of a yuba slice. Fold the yuba over to make rectangular envelopes, and seal using the flour-and-water mixture. Preheat the oil to 340 degrees F (170 degrees C) and deep-fry the envelopes until golden brown.
4. Cut the yuba envelopes in half and arrange on a serving dish, garnished with salt.
*lf yuba is not available, use rice-paper wrappers.
The Enlightened Kitchen
Fresh Vegetable Dishes from the Temples of Japan
by Mari Fuji
Hardcover, $24.95, 112 pages
Information provided by the publisher.
This page created March 2006
Copyright © 1994-2017,