Spinach Yuba Maki from Living Shojin Ryori by Danny Chu
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 refre...
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Cooking tools:
- Saucepan
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 Tbsp sake
- 1 Tbsp raw sugar
- 1 Tbsp peanut butter (unsweetened)
- 2 Tbsp sweet miso
- 1 Tbsp black sesame seeds
- 250 g (9 oz) spinach
- 4 fresh yuba sheets
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