INGREDIENTS

INSTRUCTIONS

Yuba, also known as bean curd skin, is the skin that forms on soy  milk
when it is heated.  It is used in Chinese and Japanese cooking  in a
variety of [??] and main dishes and is considerred a delicacy.
Ingredients and Instructions:  Set up a double boiler arangement with
the steaming container between  1.5 and 3" deep and about 12" diameter.
Pour soymilk into boiler to  about 1.25" depth.  Heat to about 175F.
After a few minutes a skin  will form across the top of the liquid.
When this skin has covered  the whole surface, separate from the edges
w/a knife blade.  Carefully lift an edge of the skin off of the liquid
and slide a  chopstick underneath. Lift the skin off the liquid and
drape the  chopstick over something so the sheet of yuba hangs free.
After a  few minutes, lay the sheet out onto a plate.  Repeat this
process until the liquid is used up, then remove from  heat. There
should be a thin film of reddish stuff on the bottom of  the pan. This
is called sweet yuba and has a distinct flavor, also  quite yummy.  As
for serving, this book gives a bunch of suggestions, but I'll  leave
you w/these.  You can cut it bup and use it in stir fry, wrap  veggies
in it, roll it up and dip it in, eg. honey vinegar sauce,  miso vinegar
sauce, honey lemon sauce, wasabi shoyu sauce. Converted  by MMCONV
vers. 1.40  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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