Mitsuba to kumiage-yuba no wasabijoyu-ae / mitsuba and fresh tofu skin dressed with wasabi soy sauce

Wasabijoyu-ae -- dressing the main ingredient in wasabi soy sauce -- is a common way to enjoy either mitsuba or kumiage-yuba on its own. When combining the two, fresh yuba softly envelops refreshing mitsuba in a creamy blanket.

76 calories (1/2 of recipe); 7.0 g protein; 4.1 g fat; 2.4 g carbohydrate; 1.7 g net carbs; 81 mg sodium (with 50% reduced-sodium soy sauce; approximately 170 mg with regular soy sauce); 0 mg cholesterol; 0.7 g fiber

Sukuidofu to kumiage-yuba no miso guratan / extra soft tofu and fresh tofu skin gratin with red miso

This creation is inspired by a little savory gratin we shared at an upscale izakaya pub in Osaka last winter. Red miso's rich complexity binds and highlights all the mild key players -- extra soft tofu, fresh yuba, bechamel sauce and fontina cheese. A combination of lemon zest and yuzu citron juice offers a fresh note and lightens the overall taste. Below, bechamel or white sauce is made in the microwave for simplified preparation.

254 calories (1 ramekin); 15.7 g protein; 16.0 g fat; 10.3 g carbohydrate; 9.5 g net carbs; 181 mg sodium; 24 mg cholesterol; 0.8 g fiber

Kumiage-yuba to kani no ankakedon / fresh tofu skin and crab sauce over steamed rice

Heavenly creamy fresh yuba meets sweet Dungeness crab! Mitsuba, with its refreshing bouquet and taste, works as a highlight as the other ingredients blend in harmony. Below, the dish is served with steamed rice cooked with lotus root for a nice crunch and seasonal reminder. Comforting and yummy!

When served with 150 g steamed rice (plus several lotus root slices) and 60% of yuba-an sauce:
350 calories; 13.2 g protein; 4.1 g fat; 59.4 g carbohydrate; 58.4 g net carbs; 380 mg sodium; 12 mg cholesterol; 1.0 g fiber

When served with 110 g steamed rice (plus several lotus root slices) and 40% of yuba-an sauce:
251 calories; 9.1 g protein; 2.8 g fat; 43.4 g carbohydrate; 42.7 g net carbs; 253 mg sodium; 8 mg cholesterol; 0.7 g fiber

Kumiage-yuba / fresh tofu skin

Kumiage-yuba is a type of fresh yuba tofu skin (beancurd sheets). It has a very silky, creamｙ texture that melts in your mouth. Making it requires only fresh additive-free tonyu soy milk and some water ... and lots of time.

In my case, 500 cc (about a pint) of soy milk yields only sixteen 20 cm/8" round sheets over 2+ hours. Each sheet takes several minutes to harvest, so think of it this way -- you have lots of time to take care of simple tasks in the kitchen, or even get some exercise in front of the stove! You won't regret the time you spend once you discover how delicate and tasty these simple creations can be.