Yuba Rice Bowl recipe - ingredients, nutrition and when to eat it
This Japanese rice bowl features yuba, the thin skin that forms when soy milk is heated, simmered in soy sauce broth and served over rice.
This Japanese rice bowl features yuba, the thin skin that forms when soy milk is heated, simmered in soy sauce broth and served over rice. The tender yuba soaks up the sweet and savory broth, making a lovely warm lunch or dinner.
Japanese · 20 minutes to cook
Nutrition (per 430g serving): 477.2 kcal · protein 18.7g · carbohydrate 81.3g · fat 7.3g · sodium 1442.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dried tofu sheets vary in thickness by brand. After soaking, if they're still too chewy, simmer them in the broth for another 2–3 minutes.
Tips: Leave just enough broth to soak into the rice, so the bowl is easy to eat.
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Ingredients (1 serving)
- Rice — 1 bowl
- Dried Tofu Sheets (Yuba) — 60 g
- Soy Sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Water — 120 ml
- Green Onion — 10 g