Culinary Studio Culinary Art 2024.April
Ingredients
| Dried yuba (tofu skin) |
4 sheets (15cm square) - Soak in water for about 3 minutes to soften |
| Imitation crab |
40g - Shredded |
| Bean sprouts |
100g |
| Chinese chives |
20g |
| Carrot |
A little - Julienne |
| Salad oil |
2 tbsp |
Marinade
| Ponzu |
2 tbsp |
| Dashi stock |
300ml |
Garnish
| Grated daikon |
As needed |
| Mitsuba (Japanese parsley) |
As needed |
Method
- Blanch the bean sprouts, Chinese chives, and carrots briefly, then cool in ice water and pat dry.
- Lay two yuba sheets on top of each other, spread them out, and place the vegetables and imitation crab at the center as a filling, then roll them up.
- Heat salad oil in a frying pan and place the rolled yuba with the seam side down. Pan-fry until golden brown all over, rolling as needed.
- While still hot, submerge the rolls in the marinade and let them cool in the marinade.
- Cut into bite-sized pieces, plate, and garnish with grated daikon and mitsuba. Drizzle with the marinade before serving.