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.
INGREDIENTS:
- 8 slices dried yuba, each about 8 inches (20cm) square
- 2 ounces (60g) nagaimo yam, peeled and finely diced
- 8 fresh shiitake or button mushroom caps, finely diced
- 1/2 ounce (15g) 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
- A dash of Ajinomoto umami.
DIRECTIONS:
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°F (170°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.
chef kaori 