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Spinach Yuba Maki
- Serves
4
- Difficulty
Easy
By Danny Chu
Published 2018
Yuba is a by-product of soy milk that is often used in shojin cooking. This is a unique alternative to typical maki (sushi rolls) using fresh yuba skin and spinach, which is both delicate and refreshing.
Ingredients
250 g 9 oz 4
Method
Mix all the ingredients for the miso sauce in a saucepan over low heat. Turn off heat when sugar is dissolved. Set aside.
Rinse spinach leaves well and trim off crowns.
Boil a pot of water and add salt and sugar. Add spinach and parboil for about 1 minute. Remove and rinse in cold water. Drain and gently squeeze to remove any excess water. Portion out into 4 bundles.
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