San Diego Food & Travel

Food & Culture from San Diego to the Ends of the Earth

  • By Region
    • Africa
      • Ethiopia/Eritrea
      • Morocco
    • Americas
      • North America
        • USA
          • Regional American Cuisine
            • California
            • Southern
              • Cajun-Creole
              • Low Country
            • Mountain
          • Tailgate Food
        • Mexico
          • Baja
            • BajaMed/New Cuisine of Baja
        • Carribean
      • South American
        • Argentina
        • Brazil
    • Asia
      • China
      • Japan
      • Korea
      • Thailand
      • Vietnam
    • Europe
      • France
      • Germany
      • Italy
      • Poland
      • Spain
      • UK
    • Middle East
      • Afghanistan
      • Israel
    • Travel
      • USA
      • Europe
      • Middle East
  • History, Styles, Etc.
    • Culinary History
    • Modern Gastronomy
    • Slow Food
    • Fusion
    • Kosher
      • Kosher Fusion
    • Vegetarian
    • Fine Dining
    • Street Food
    • Comfort Food
    • Holiday Food
  • Publications
    • Articles
    • Reviews
    • San Diego CityBeat
      • The World Fare
    • L’Chaim San Diego Magazine
  • Recipes
  • News
  • Commentary
  • Other
    • Restaurant Reviews
      • San Diego
      • Baja
    • Food Truck Reviews
    • Market Reviews
    • Other
  • Video
  • Contact Me
    • About Michael A. Gardiner

RECIPE: Yuba Rolls with Bean Sprouts, Pea Shoots and Yuzu-Soy Sauce

March 27, 2014 MAG Leave a Comment

Yuba Rolls with Bean Sprouts, Pea Shoots and Yuzu Soy Sauce

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

Ingredients

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.

 

Asia, History, Styles, Etc., Kosher, Recipes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

  • Email
  • Instagram
  • Twitter

Join the Mailing List

RECENT POSTS

  • MODERN KOSHER: Cookbook Cover Reveal
  • SAN DIEGO UNION-TRIBUNE: How Bánh Mì Stacks Up
  • WORLD FARE: The Taste of a New Generation
  • WORLD FARE: Delicious Opulence at Animae
  • SAN DIEGO UNION-TRIBUNE: Unrushed Rice

Tag Cloud

All Forked Up All Forked Up Podcast Anthony Bourdain Art of Spooning Badass Kosher Baja Baja California BajaMed ceviche CityBeat Convoy Convoy district Davin Waite Deckman's en El Mogor dim sum Eater San Diego Ensenada farm-to-table Hot Pot Javier Plascencia Kosher L'Chaim San Diego Magazine Mercy Baron Michael Gardiner Patrick Ponsaty Podcast ramen rosarito San Diego San Diego CityBeat Sheen Fischer Sichuan Specialty Produce Specialty Produce Network Sushi tacos The Art of Spooning The World Fare THRILLIST Tijuana Valle de Guadalupe World Fare Wrench & Rodent Wrench & Rodent Seabasstropub Year-End Wrap Up

RECENT COMMENTS

  • mgardiner on SAN DIEGO RESTAURANT REVIEW: Lefty’s Chicago Pizzeria
  • Heather Baziotes on SAN DIEGO RESTAURANT REVIEW: Lefty’s Chicago Pizzeria
  • Top 10 Vietnamese Local Food on WORLD FARE: A different bowl of noodles at Mi Quang Mien Trung
  • M on The Most Expensive Seafood on the Rock: Percebes | Chorizo | Peas
  • mgardiner on BADASS KOSHER — Jewish Mexico: It’s not an Oxymoron

SD Food & Travel on Google+

------------------

©2020 San Diego Food & Travel · All Rights Reserved