Yuba rolls with squash and wild mushrooms
I was waiting to post this recipe until I had a good photo of the dish, but my friend has some extra yuba in his fridge and needs a good recipe. I’ll post one the next time I make this recipe. It’s not to be missed: easy to make, pretty fast, and tastes delicious. Also, it reheats well, in case you can’t finish what you’ve cooked up. If you’re going to reheat it, I recommend using a toaster oven or a large oven. A microwave makes them a bit soggy.
Ingredients:
2 shallots, sliced thin into crescents
2 tbsp vegetable oil
1 tsp fresh minced ginger
1 tsp sugar (we used brown sugar – more caramel flavor)
1/2 tsp ground star anise
1 cup roasted butternut squash (kobucha is a great substitute, you can find it in Asian markets. It’s delicious!)
salt to taste
1/2 lb mixed minced wild mushrooms (black chantarelle and maitake are particularly delicious, but if you’re on a budget oyster and shitake would be nice as well)
vegetable oil as needed
ground white pepper, to taste
sesame oil
3 tbsp shoyu or tamari
1 tsp sesame oil
2-3 tbsp black sesame seeds (or substitute with white sesame seeds)
2-3 tbsp white sesame seeds
6 sheets of fresh yuba (Hodo Soy Yuba is the best, hands down)
Method:
1. Saute the shallots with ginger, sugar and star anise until carmelized. Scoop out the roasted butternut squash and puree the shallot mixture with the squash. Add salt to taste.
2. Saute mushrooms in a little oil until soft. Season with a little sesame oil, salt and white pepper.
3. Mix 1 tsp sesame oil and shoyu in a bowl, very well. Set aside. Preheat the oven to 400 degrees.
4. Unroll or unfold a yuba to make a sheet. Spread about 1/6 of squash-shallot puree over the sheet. Sprinkle with mushrooms (about 1/6 of your mushroom mixture). Roll in jelly-roll fashion. Cut to about 3 inches long, and place on a parchment-lined baking sheet.
5. When all the yuba rolls are on the sheet, brush them with a pastry brush dipped in the shoyu / sesame oil mixture. Sprinkle the sesame seeds on top and bake in the oven for 15 minutes.
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