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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