Agemaki Yuba no Nimono (Simmered Fried Yuba Rolls)

Name: Agemaki Yuba no Nimono (Simmered Fried Yuba Rolls)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: prepared fried rolled yuba 10 piece; dashi stock 300 ml; soy sauce 0.5 tbsp; mirin 3 tbsp; sugar 3 tbsp; spinach 150 g

Quick answer

Total time: 50 min
Level: Medium
Servings: 5 servings
Ingredients: 6

About this dish

Lifted from the center of the soy milk, Nikko yuba comes up doubled, thick, and rippled, and agemaki yuba is that tofu skin rolled into sticks, fried, and dried.

The rolls simmer slowly in a sweet, mild dashi, and cooling them in the liquid is what carries the flavor to the center.

Ingredients

servings

IngredientAmount

prepared fried rolled yuba10 piece

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Instructions

6 steps

1

Bring plenty of water to a boil in a wide pot that holds 10 yuba rolls without crowding.

Add the rolls, keep them submerged with parchment or a small drop lid, and simmer gently for 10 to 15 minutes.
2

Turn off the heat, support the yuba with tongs, and drain the hot cooking water safely.

Pour cold water slowly around the edge to rinse away surface oil, then lift the rolls into a wide colander without breaking them and drain for 5 minutes.
3

Combine 300ml dashi, 0.5 tbsp soy sauce, 3 tbsp mirin, and 3 tbsp sugar in a second pot.

Bring to one boil over medium heat and dissolve the sugar completely.
4

Arrange the drained yuba in one layer in the seasoned stock and cover with a parchment drop lid.

Simmer over low heat for 20 minutes, switching the top and bottom positions once, then turn off the heat when about half the stock remains.
5

Let the yuba cool in the stock under the parchment lid for 20 minutes so the center absorbs flavor.

If serving the next day, refrigerate it in the stock at 4°C or below within 2 hours and reheat throughout to at least 74°C before serving.
6

Blanch 150g spinach in boiling water for 45 seconds, cool in cold water, squeeze firmly, and cut into 4cm lengths.

Serve two yuba rolls per person with seasoned stock spooned over them and spinach alongside.