Spinach Yuba Maki

Name: Spinach Yuba Maki
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 Tbsp raw sugar; 1 Tbsp black sesame seeds; 2 Tbsp sweet miso; 1 Tbsp peanut butter (unsweetened); 1 Tbsp sake; 4 fresh yuba sheets; 250 g (9 oz) spinach

Preparation info

Serves
4

Difficulty
Easy

Appears in

Living Shojin Ryori

By Danny Chu

Published 2018

About

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) spinach
4 fresh yuba sheets

Asia
Japan
Starter
Main course
Gluten-free
Spring
Vegan

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.

Pla