📝 About This Recipe
Experience the delicate soul of Japanese temple cuisine with this elegant Yuba Sashimi, a dish that celebrates the 'cream of the crop' of soy milk. Known as 'Nama Yuba,' these fresh, succulent sheets of tofu skin offer a velvety, custard-like texture and a subtle nutty sweetness that rivals the finest seafood. This recipe elevates the simple ingredient with a curated selection of traditional aromatics and a bright, umami-rich dipping sauce, bringing the serene flavors of a Kyoto teahouse to your dining table.
🥗 Ingredients
The Yuba
- 8 ounces Fresh Nama Yuba (Fresh Tofu Skin) (high-quality, chilled, and folded)
- 2 cups Ice water (for refreshing the yuba if using rolls)
The Dipping Sauce
- 3 tablespoons Usukuchi (Light) Soy Sauce (provides salt without darkening the yuba)
- 1 tablespoon Mirin (hon-mirin preferred for depth)
- 1 tablespoon Dashi or Kelp Stock (chilled)
- 1 teaspoon Sudachi or Lime juice (for a bright citrus finish)
Aromatics and Garnishes
- 1 inch Fresh Ginger (grated into a fine paste)
- 1 teaspoon Wasabi paste (high-quality or freshly grated)
- 1 piece Myoga (Ginger Bud) (finely julienned)
- 4 pieces Shiso Leaves (fresh and vibrant green)
- 1 teaspoon Toasted White Sesame Seeds (lightly crushed)
- 1 stalk Scallions (white and light green parts only, sliced into thin rings)
- 1/4 cup Daikon Sprouts (Kaiware) (for a peppery crunch)
👨🍳 Instructions
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1
Begin by preparing your garnishes. Soak the julienned myoga and sliced scallions in a bowl of ice water for 5 minutes to crisp them up and remove any harsh bitterness.
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2
In a small saucepan over low heat, combine the light soy sauce and mirin. Bring to a very gentle simmer for 1 minute to cook off the raw alcohol edge of the mirin.
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3
Remove the sauce from heat and stir in the chilled dashi. Allow this mixture to cool completely to room temperature, then stir in the sudachi or lime juice.
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4
Prepare the fresh yuba. If using large sheets, lay them flat on a clean cutting board. If they are slightly dry, lightly mist them with a tiny amount of filtered water.
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5
Fold the yuba sheets into 2-inch wide ribbons, layering them to create a thickness of about 1/4 inch. This mimics the 'bite' of a slice of fish sashimi.
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6
Using a very sharp damp knife, cut the folded yuba into 1.5-inch rectangular pieces. Wipe the knife between cuts to ensure clean, professional edges.
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7
Arrange the shiso leaves on a chilled serving platter or individual stone plates to act as a fragrant base for the yuba.
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8
Carefully place 3-4 pieces of yuba on top of each shiso leaf, slightly overlapping them in a traditional 'sugata-zukuri' sashimi arrangement.
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9
Drain the myoga and scallions and pat them dry with a paper towel. Place a small mound of each next to the yuba.
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10
Add a small quenelle of grated ginger and a dot of wasabi to the side of the plate. Do not place them directly on the yuba to allow the diner to control the heat.
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11
Sprinkle the toasted sesame seeds and kaiware sprouts over the yuba for added texture and visual appeal.
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12
Pour the cooled dipping sauce into small individual ramekins (soy sauce dishes) and serve immediately while the yuba is perfectly chilled.
💡 Chef's Tips
Always look for 'Nama' (fresh) yuba in the refrigerated section of Japanese markets; dried yuba will not have the same creamy texture. Keep the yuba as cold as possible until the moment of serving to maintain its structural integrity and refreshing mouthfeel. If you cannot find fresh yuba, you can rehydrate dried yuba sticks in warm water, though the texture will be significantly more fibrous. Use a ceramic or wooden grater for the ginger to produce a fine, watery paste rather than a stringy one. When cutting the yuba, use a long, single drawing motion with the knife rather than a sawing motion to prevent tearing the delicate layers.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo sake to complement the creamy notes of the soy. Serve alongside a light sunomono (cucumber salad) for a refreshing acidic contrast. Enjoy as a first course in a traditional multi-course Kaiseki-style vegan dinner. Accompany with a pot of toasted Genmaicha tea to highlight the nutty undertones of the tofu skin. Offer a small side of sea salt or Matcha salt for those who prefer a dry seasoning over the soy reduction.