Thursday, July 19, 2007

Yuba


What is yuba? It is the membrane-like skin that forms when soy milk is warmed. It is then eaten warm or dried (like pasta) for later consumption as a wrap for spinach for example. It is fairly common in Japan but very difficult to find in the U.S.

As you may know, baking is quite different from cooking. It is a combination of science and the test of one's patience. Yuba making is the same way. It is very important that the soy milk should not reach the boiling point however its temperature should kept at a constant 165 degree F. The best method for achieving this delicate balance is through the use of a double boiler. Bring the water to a boil, gradually warming the soy milk until it reaches the desired temperature. When the yuba begins to form on the surface, you'll be tempted to immediately scoop up the sheet. But, exercise restraint because the membrane will initially be too thin and soft to successfully be able to lift it. Wait.....until the surface becomes thick enough to form a perfect sheet.

The key to making yuba as we said is patience. On one hand, we were excited and ready to scarf down own homemade yuba, yet at same time, we knew that our palates would be amply rewarded by holding off for just a few minutes more. As we said at the beginning of this post, this is the toughest part of making yuba (aside from making the soy milk from soaking dried yellow soy beans). We don't know if we'll make it again anytime soon, but when we do, it will most likely be a special occasion. And believe us, this special treat is well worth the wait!

7 comments:

Sandy said...

As a guest at a previous R+H dinner party where yuba was served, I can say that I'm delghted that other people have the patience to prepare this cos it tastes darned good!!

Hiroko & Rick said...

Sandy, I don't know when you are able to visit us in Brooklyn. But, when you do, please come to visit us for dinner at our house!

hiroko

Anonymous said...

Could 175F or 79.5C be more optimum a temperature and 7 minutes for fully form Yuba and 4 to 5 minutes for super thin Yuba?

Hiroko & Rick said...

I will try with 175F next time! Thank you for the advice.

Anonymous said...

Does anyone know the calorie content or nutritional info on yuba?
thanks

Anonymous said...

does anyone know the calorie count on yuba?

Hiroko and Rick said...

I looked up and found out that 10g of yuba is about 23kcal.

100g of tofu is about 56kcal.

I think that yuba is not something that you eat a lot of quantity.