Kyoto Cooking Circle monthly recipe |
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Yuba (Soy-beans curd) dishes | ||
Yuba is made from tonyu which is produced in the process of making tofu.
A thin film like substance appears on the surface as it boils. The ingredient is soy-beans as in tofu, but it has rich taste and a special kind of texture depending on the process of making. It’s said a Zen monk brought the technique how to make yuba from China in the twelfth century and it has been widely used in Zen temples from the medieval period. Also a variety of yuba cooking has developed in Kyoto under the influence of Buddhism. It is very healthy food because it is rich with protein and fat but low-calorie. So recently it is given high appraisal and is an expensive food. Yuba has two types, Nama (fresh) yuba and Hoshi (dried) yuba, however we find that Kyoto yuba has many special forms and has developed with the various climates and the people’s palate. Today, we introduce the KCC original Yuba-donburi(one-bowl of rice topped with Yuba and Unagi (eels)). |
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■ Yuba−Donburi (Yuba on rice) |
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Ingredients (4 servings): |
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2 sheets (80g) of nama-yuba(fresh yuba), 1 whole yaki-unagi(grilled eel), grated wasabi(horse-radish) rice An-sauce: 2 1/2cups dashi-stock, 1Tbsp light soy-sauce, 1Tbsp sake, 1/2Tbsp sugar, 1/2tsp salt, 2Tbsp katakuriko-starch & 4Tbsp water, |
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Directions: | ||
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■ Yuba Akadashi (Red miso soup with yuba) |
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Ingredients (4-5 servings): | ||
dried yuba, 31/2cups dashi stock, 2-3Tbsp red miso-paste, mitsuba(trefoil), green onion |
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Directions: | ||
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■ Kyuri-to-Yuba-no-Sunomono (Vinegared yuba and cucumber) |
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Ingredients (4-5 servings): | ||
1cucumber & 1/6tsp salt, 30g nama-yuba, 2cm square ginger, vinegar dressing : each 3Tbsp dashi, vinegar, each 2tsp sugar, light soy-sauce |
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Directions: | ||
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