500 cc additive-free tonyu soy milk
200+ cc water
In a frying pan, pour tonyu to 1cm high (and some water if your tonyu is very thick), and heat on medium heat.
When sufficiently warm, lower heat to low, and continue cooking.
Meanwhile, put some tonyu and water in the container where finished yuba will be placed.
Keep chopsticks that will be used to pick up yuba in water.
When a film starts to form on tonyu surface, fan to help formation of the film.
When ready, insert a chopstick from the edge of frying pan, and scoop up yuba.
Pour tonyu and water from time to time to maintain depth of tonyu in frying pan.
- Probably the most common way to eat fresh yuba is to dip it in dashi-diluted soy sauce and wasabi -- hot as is in cold seasons (see tonyu nabe hot pot recipe) and after chilling when the temperature rises in summer.
- Keeps 3 days in the fridge.
- Smooth-surfaced chopsticks or skewers are recommended. Soaking them in water also helps to keep surfaces smooth, which makes it much easier to release yuba into tonyu in the container.
- Kumiage-yuba literally means scooped or drawn up yuba. It is also sometimes called tsumami-yuba [picked yuba].
- Kumiage-yuba is usually thinner than the other type of fresh yuba, hikiage-yuba [lit. pull-up yuba]. Hikiage-yuba is made in rectangular tubs, and each sheet is scooped up with a long stick, hung above the tub to drip excess soy milk, then cut, folded or rolled.
Recipes with kumiage-yuba
- Mitsuba to kumiage-yuba no wasabijoyu-ae / mitsuba and fresh tofu skin dressed with wasabi soy sauce
- Sukuidofu to kumiage-yuba no miso guratan / extra soft tofu and fresh tofu skin gratin with red miso
- Kumiage-yuba to kani no ankakedon / fresh tofu skin and crab sauce over steamed rice
(Last updated: April 16, 2016)