Ingredient 8 – Dried yuba

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?


10 thoughts on “Ingredient 8 – Dried yuba

  1. 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!

  2. 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.

  3. 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!

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