Yuba and Mushroom Rice Bowl recipe - ingredients, nutrition and when to eat it
This Japanese rice bowl tops warm rice with yuba and mushrooms simmered in a soy-based sauce.
This Japanese rice bowl tops warm rice with yuba and mushrooms simmered in a soy-based sauce. Yuba brings a nutty flavor, while the tender, juicy ingredients add savory depth, making this an easy meal for lunch or dinner.
Japanese · 20 minutes to cook
Tips: If the yuba is thick, soak it for about 5 minutes longer so it softens all the way through.
Tips: Mushrooms release moisture as they cook, so you don’t need to add much stock at the start.
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Ingredients (1 serving)
- Rice — 1 bowl
- Dried tofu skin (yuba) — 30 g
- Shiitake mushrooms — 2 pc
- Enoki mushrooms — 0.5 pack
- Onion — 0.3 pc
- Dashi stock — 120 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 0.5 tsp
- Cornstarch — 0.5 tsp
- Water — 1 Tbsp
- Scallions — 1 Tbsp