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DELICATE TOFU SKIN WITH A LIGHT SAUCE; FRESH YUBA, JAPAN, Kyoto & Nara, Japan

Dried Soybeans, Soaked Soybeans

Dried Soybeans, Soaked Soybeans

Kombu (Dried Kelp)

Kombu (Dried Kelp)

Sake

Sake

Soy Sauce, Mirin

Soy Sauce, Mirin

Ingredients

Fresh Yuba

Non-GMO Dried Soy Beans – 200 grams

Water – 6 cups (1,420ml) + 4 cups (946ml) for soaking

Mentsuyu Sauce

Kombu (Dry Kelp) – 10 grams

Water – 4 cups (946ml)

Mirin – 2 tablespoons

Sake – 1 tablespoon

Soy Sauce – 1 tablespoon

Yuba – Kyoto, the ancient capital of Japan, is known for its vegetarian and vegan cuisine that was established by Buddhist monks.  Yuba is a Japanese delicacy, widely produced in Kyoto and incorporated into many dishes.  Yuba is a tofu skin made by heating soy milk, letting a thin layer form on top of the milk and then gently removing it with chopsticks or long skewers.  Yuba is highly nutritious, has a delicate texture and a cream-yellow color.  It can be eaten as a sashimi or sushi, as deep-fried tofu skin rolls or as fresh Yuba with a dipping sauce.  In our recipe, we make fresh soy milk from non-GMO dried soy beans sold by Laura Soybeans (laurasoybeans.com), a farm in Iowa State, in the USA.  After heating the soy milk, multiple tofu skin layers can be removed, varying in texture and thickness based on the time allowed for the tofu skin to form.  The first layer that has a creamy texture is called Kumiyage Yuba.  Fresh Yuba is usually served with either a ponzu sauce including a bit of wasabi or with a dashi-based sauce.  Our Mentsuyu Sauce, prepared with kombu dashi, mirin, sake and soy sauce, complements the unique flavor of Yuba.  The ingredients for the sauce are available in Asian markets in the USA.  Our fresh Yuba is delicate, nutritious and delectable.

Soy Milk in Sieve & Cheesecloth

Soy Milk in Sieve & Cheesecloth

Okara (Soy Bean Pulp), Soy Milk

Okara (Soy Bean Pulp), Soy Milk

Fresh Yuba (Tofu Skin)

Fresh Yuba (Tofu Skin)

Japan, Fresh Yuba

Japan, Fresh Yuba

Preparation Method

Step 1 – Prepare the Kombu Dashi: In a saucepan, combine 4 cups of water with Kombu and soak overnight.  Afterward, simmer over medium heat for a few minutes without bringing to a boil, then remove the Kombu.

Step 2 – Prepare the Mentsuyu Sauce: In a saucepan, combine 1 cup of Kombu Dashi with mirin, sake and soy sauce, and then simmer for a few minutes.  Note: The remaining Kombu Dashi can be used to prepare classic Japanese soups or sauces.  

Step 3 – Prepare the Soy milk: Wash and soak the soy beans in cold water overnight (12 hours).  Afterward, rinse the soy beans in cold water, put them in a blender with 2 cups of cold water, and then blend on the “liquefy” setting for a few minutes until the texture is smooth.  In a Dutch oven boil 4 cups of water, then add the soy bean mixture.  Simmer the soy milk on medium-low heat for 30 minutes, stirring constantly to prevent the soy milk from burning.  Allow the milk to cool down for a few minutes, then put a sieve on top of a saucepan or a bowl, cover it with a cheesecloth and pour the soy milk.  Squeeze the soy milk-liquid from the soy bean pulp (Okara).  Note: Okara is highly nutritious and can be used in other recipes.

Step 4 – Prepare the Fresh Yuba: Set-up the double boiler: heat the water on low heat to simmer but not boil.  In the top of the double boiler pour the soy milk.  Allow several minutes for a tofu skin to form, then gently detach the edges and remove the fresh Yuba with the chopsticks.  Note: The Tofu skin becomes thicker when allowed more time to form.

Step 5 – Serve the Fresh Yuba with a warm Mentsuyu Sauce for dipping.  Enjoy a unique Japanese delicacy!  Note:  During our dinner, we serve other Japanese dishes as we wait for the Fresh Yuba to form.

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