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Yuba Rolls with Koda Kokuho Rose Rice

From Hodo Soy Beanery, 510.464.2977, hodosoy.com

Hodo is one of a very few producers in the U.S. of yuba, the tender “skin” that forms on the top of heated soymilk. The skin is pulled off the vats in sheets, and these can then be used in various ways in your kitchen. Shredded, they are great in stir-fries or salads, and they can also be cut in the form of noodles and fried or used as a wrap, both of which are done in the following recipe.

1 cup Koda Kokuho Rose rice
(white or brown)
2 cups water
4 sheets fresh Hodo Soy yuba
1 small jicama root, julienned
2 tablespoons olive oil
2 tablespoons soy sauce or
tamari

Cook rice with water in a steam rice cooker or on the stovetop. Finished rice should be a bit moist.

Cut 1 sheet of fresh yuba into thin strips. Stir-fry jicama strips in olive oil until they sweat (4–5 minutes). Add soy
sauce. Add strips of fresh yuba and stir-fry until yuba is slightly brown (4–5 minutes)

Unroll remaining yuba sheets one at a time onto a 6 x 8-inch sushi mat. Spread cooked rice and then spread stir-fried jicama and yuba strips onto the yuba. Roll tightly and cut into sushi-size pieces. Serves 4


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