Japanese cuisine · Vegetable Dishes

Yuba with Thickened Dashi Sauce

Delicate Kyoto tofu skin under a clear, cornstarch-thickened dashi sauce with ginger.

Ingredients · for 4 servings

• 120 g dried yuba (tofu skin)
• 500 ml dashi
• 2 tbsp light soy sauce
• 2 tbsp mirin
• 1 tsp salt
• 2 tbsp cornstarch
• 1 piece ginger (3 cm)
• 100 g shiitake mushrooms
• 2 spring onions

Instructions

1. Soak the dried yuba in lukewarm water for 8–10 min. until soft and pliable, then drain gently and cut into 5 cm wide strips.
2. Peel and finely grate the ginger, thinly slice the shiitake and cut the spring onions into fine rings.
3. Bring the dashi to a boil with light soy sauce, mirin and salt, add the shiitake and simmer over medium heat for 4 min.
4. Fold the yuba strips loosely into the broth and warm for just 2 min. — any longer and the delicate skin falls apart.
5. Lift the yuba into four bowls, stir the cornstarch into 4 tbsp cold water, add to the simmering broth while stirring and continue for 1 min. until the sauce turns clear and glossy and clings to the spoon.
6. Pour the hot sauce over the yuba, crown with grated ginger and spring onions and serve at once.