REFRESHING CITRUS-INFUSED TOFU SKIN SALAD; YUBA SALAD, JAPAN, Kyoto & Nara, Japan
Fresh Yuba (Tofu Skin) – 250 grams
Carrot – 1 small size
Green Onions – 3 stalks
Green Shiso Leaves – 10 leaves
Fresh Cilantro – a few sprigs
Ginger – 15 grams
White Soy Sauce – 1 tablespoon
Mirin – 3 tablespoons
Yuzu Extract – 3 tablespoons
Olive Oil – 1 teaspoon
Sesame Oil – 1 tablespoon
Yuba Salad – Kyoto is the ancient capital of Japan and a center of renowned vegetarian cuisine. Yuba is a Japanese delicacy that is widely produced in Kyoto. Many restaurants in Kyoto specialize in Yuba dishes, creating special recipes. Yuba is a tofu skin made by heating soy milk, letting a thin layer form on the top of the milk and then gently removing it with chopsticks or long skewers. Yuba can be dried, then rehydrated before serving or eaten fresh by itself or with complementary herbs and vegetables. Yuba is a highly nutritious delicacy, a good source of soy protein, minerals and vitamins. In our recipe, we select fresh Yuba made with organic non-GMO soybeans by the Hodo Company based in California. The fresh Yuba sheets have a light flavor and a soft-chewy texture. The Shiso Leaf, greatly used in Japanese cuisine, is an herb belonging to the mint family. The leaves have a ruffled surface, a green or red color and a unique flavor. The Green Shiso Leaves are often used as a garnish in sashimi, sushi, soup, tempura, salads and seasonings. The Yuzu, a small citrus fruit cultivated in East Asia, is very tart, aromatic and highly nutritious. We select an all-natural Yuzu Extract (containing yuzu citrus juice) made by Shirakiku in Japan. We purchase the Japanese ingredients at Uwajimaya, an Asian Supermarket. Our Yuba Salad perfectly harmonizes the light-flavored Yuba, fragrant herbs and the citrus-flavored dressing.
Step 1 – Unpack the Hodo Organic Yuba Sheets (the package contains two sheets) and rinse under warm water to separate them. Roll the yuba sheets and cut them into strips.
Step 2 – Chop finely the fresh ginger root and cut diagonally the green onions. Roll the shiso leaves and cut them thinly. Separate the cilantro leaves from the stems. Peel the carrot and then shave using the peeler.
Step 3 – In a small bowl, whisk the olive oil, sesame oil, white soy sauce, mirin and yuzu extract. Add the chopped ginger and mix the dressing thoroughly.
Step 4 – In a large bowl, combine the Yuba noodles, vegetables, herbs and the dressing. Stir thoroughly and serve the salad in shallow bowls.
Step 5 – Enjoy the refreshing citrus-infused Yuba Salad!