This is a variation on a Nobu Matsuhita recipe, focusing on the balance between the Yuzu-Soy Sauce and the oil but adding a more substantial filling that more closely echoes what one might find in a yuba roll at a Dim Sum Sunday brunch.
Yuba Rolls with Bean Sprouts, Pea Shoots and Yuzu-Soy Sauce
Makes 4 Servings
For the Yuba Rolls:
- 1 package Yuba (fresh refrigerated or frozen)
- 3 cups bean threads
- 3 cups pea shoots
- 2 tablespoons chopped chive buds (or 3 tablespoons chopped chives)
- ½ cup shiitake mushrooms, julienned
- 4 tablespoons grapeseed oil
- 4 tablespoons soy sauce
For the Oil Blend:
- ¾ cup grapeseed oil
- ¼ cup sesame oil
For the Yuzu-Soy Sauce:
- ¼ cup yuzu juice
- 2 tablespoons good quality soy sauce
For the Garnish:
- Radish Sprouts (or other attractive sprouts)
1. Prepare the Filling. Put 2 tablespoons of oil in a wok over high heat. When hot add the bean threads and cook down to less than half the original volume. When it is close sprinkle with some soy sauce. Remove to a warm holding bowl. Add a tablespoon of oil and bring to heat. Add the pea shoots and minced chive buds and cook until the pea shoots have reduced in volume by at least half.
2. Make the Rolls. Separate the yuba skins and arrange them in rough rectangle shapes on a large cutting board. Put a two tablespoons of the filling in the top third of the yuzu skin and roll, jelly roll-style into a cylinder.
3. Make the Oil Blend. Heat both oils in a small sauce pan over high heat, whisking periodically, until nearly smoking hot.
4. Make the Yuzu-Soy Suace. Combine the ingredients in a bowl and whisk to combine.
5. Cook the Rolls. In a large sauté pan heat the oil to just short of smoking. Add the Yubu rolls, seam side down, and cook for 3 minutes.
6. Finish the Dish. Place two of the Rolls on each plate in a symmetrical pattern. Spoon about a half teaspoon of the hot Oil Blend over each roll. Spoon a teaspoon of the Yuzu-Soy Sauce over each roll. Garnish with the radish sprouts.