If you have soy milk, you can make it right away! Kumiage Yuba Made in a Frying Pan
If you have soy milk, you can make it right away!Kumiage Yuba Made in a Frying Pan
3.7
(4 reviews)Time
Freshly made yuba tastes exceptionally good! Why not try making yuba at home? Here, we introduce kumiage yuba, which has a soft, delicate texture. Enjoy it as sashimi-style yuba with soy sauce and wasabi. You can use the same method with a pot or an electric griddle instead of a frying pan. With any method, be careful to control the heat so the soy milk at the bottom does not scorch.
Ingredients [ Uses 700 ml soy milk ]
- unsweetened soy milk700 ml
For soaking
- unsweetened soy milkas needed
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Pour soy milk into a bowl for soaking, using as much as needed.
Note:
Adjust the amount of soy milk for soaking as you go, using enough to submerge the yuba.
2
Pour 700 ml of soy milk into a frying pan. Heat over medium-low heat, keeping it just hot enough for small bubbles to form around the edge of the pan. When a film forms on the surface, gently lift it up with chopsticks. Place it in the bowl from step 1. When another film forms, lift it up in the same way and place it in the bowl. Repeat until all the soy milk is used.
Note:
Use enough soy milk to fill the pan to about halfway up from the bottom. This recipe uses a 26 cm frying pan. If the soy milk comes to a boil, it will scorch on the bottom of the pan. Adjust the heat as needed between low and medium-low so only small bubbles form around the edge of the pan.
