Recipes for Tom
One day Tom will make Japanese food.
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Showing posts with label
yuba
.
Show all posts
Showing posts with label
yuba
.
Show all posts
2016-04-16
Mitsuba to kumiage-yuba no wasabijoyu-ae / mitsuba and fresh tofu skin dressed with wasabi soy sauce
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Wasabijoyu-ae -- dressing the main ingredient in wasabi soy sauce -- is a common way to enjoy either mitsuba or kumiage-yuba on its own. W...
2016-04-07
Sukuidofu to kumiage-yuba no miso guratan / extra soft tofu and fresh tofu skin gratin with red miso
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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...
2016-03-27
Kumiage-yuba to kani no ankakedon / fresh tofu skin and crab sauce over steamed rice
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Heavenly creamy fresh yuba meets sweet Dungeness crab! Mitsuba , with its refreshing bouquet and taste, works as a highlight as the other in...
2016-03-25
Kumiage-yuba / fresh tofu skin
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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 r...
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