Agemaki Yuba no Nimono (Simmered Fried Yuba Rolls)

Quick answer

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

About this dish

Agemaki yuba no nimono is a traditional dish from Nikko in Tochigi.

Layers of yuba are rolled into a log, sliced, fried, and dried to make agemaki yuba. The prepared rolls are first simmered in water to remove excess oil and restore tenderness, then cooked slowly in sweet, lightly seasoned dashi. Nikko writes yuba as 湯波 and traditionally lifts the soy-milk skin from its center, producing a doubled sheet with thickness and a rippled surface. Ten to fifteen minutes of preliminary simmering and another twenty minutes in seasoned stock soften the center and let it absorb flavor. Blanched spinach adds a clear green contrast suitable for New Year and celebration meals.

Ingredients (5 servings)

Ingredient	Amount	Unit
prepared fried rolled yuba	10	piece
dashi stock	300	ml
soy sauce	0.5	tbsp
mirin	3	tbsp
sugar	3	tbsp
spinach	150	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

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

Heat

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

Control

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

Control

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

Step

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Prepared yuba rolls simmered 10 to 15 minutes to remove oil
Finish cue: Blanch 150g spinach in boiling water for 45 seconds, cool in cold water, squeeze firmly, and cut into 4cm lengths.
Substitution: Rehydrated yuba is very soft, so support it with a wide spatula or tongs instead of piercing it with chopsticks.
Storage and reheating: 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.