This is another one that has been in my cupboard for years. I mean, at least 4 and probably longer. I’ve seen recipes that use it but they either call for fresh or frozen yuba and I rarely see dried, though I’m sure they exist.
The one I decided to use was another from Herbivoracious. It’s in the breakfast chapter and it’s used in the congee recipe. I have made congee before, and eaten it quite a lot on holiday and I know I love it, so I thought it would be a great way to try the yuba. I made the full amount and ate it for breakfast and have enough for another couple of days, which is great.
This congee was really good. The yuba was very interesting – you soak it very briefly in hot water, then dry it and fry it. It added a good texture to the otherwise silky congee – if I was pushed I might say it was a bit like the crispy bits on fried egg whites.
I also used the leftover preserved vegetables in the congee instead of the extra salt, and used shredded carrot in vinegar as one of my toppings instead of red cabbage. It was a great breakfast and I’m really looking forward to the leftovers.
Have you used dried yuba? What did you do with it?
I’ve bought it twice now only to throw it away after it got crushed to smithereens in the cupboard before I could use it!
There is a recipe out there for yuba-based bbq ribs, and it is good. I think it’s from an old Kathy Hoshijo book.
I’ve also never used it but it’s one of those obscure ingredients I’m always tempted to buy. I remembered this recipe on Messy Vegetarian Cook for “yubamaki” rolls which look yummy to me… http://www.messyvegetariancook.com/2009/10/14/time-for-japanese-yubamaki/
Nice! I’m psyched to see you made the congee. I suspect that isn’t one of the recipes in the book that gets made most often, just because it is unfamiliar, but I bet people will love it if they try it.
ha ha, I had a package of this stuff in my pantry forEVER. I think I finally gave it away to someone. I just couldn’t ever figure out what the heck to do with it! Bravo!
I used it to make a vegan eel from a recipe in Japanese Cooking – Contemporary and Traditional by Miyoko Nishimoto Schinner. I’ve never had an unvegan eel so I can’t comment on how similar it was but it was a tasty dish. I wish it was more widely available in the UK.
I bought some last spring but have never used it. I know I bought it for a reason but just can’t remember why! Your method sounds like a yummy and easy way to make use of it.
Oh, that is so cool. I remember throwing out my last packet, too. For shame.
I just rehydrated mine and fried it in a pan in small pieces together with soy sauce and spices and ate it as a filling inside a sushi roll. Awesome!
I have purchased dried yuba a couple of times but threw the bags away after they got crushed in the cabinet.
Both of these recipes look interesting: