Yuba Ankake Rice Bowl recipe - ingredients, nutrition and when to eat it
This Japanese rice bowl pairs yuba—the delicate skin skimmed from heated soy milk—with vegetables and a thickened dashi sauce.
This Japanese rice bowl pairs yuba—the delicate skin skimmed from heated soy milk—with vegetables and a thickened dashi sauce. The yuba’s soft, nutty flavor goes beautifully with the warm sauce, making it a lovely choice for lunch or dinner when you want something light.
Japanese · 25 minutes to cook
Tips: Stir the starch slurry again just before adding it so the starch that has settled at the bottom is evenly mixed in.
Tips: If the fried tofu is already seasoned, start with half the soy sauce, taste, and adjust.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Fried tofu pouches — 1 sheet
- Shiitake mushrooms — 1 pc
- Bok choy — 0.5 pc
- Vegetable stock — 150 ml
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Cornstarch — 1 tsp
- Water — 1 Tbsp
- Ginger — 2 g