Yuba Ankake Sauce with Rice (Kyoto Obanzai Style).
You can have Yuba Ankake Sauce with Rice (Kyoto Obanzai Style) using 9 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Yuba Ankake Sauce with Rice (Kyoto Obanzai Style)
- Prepare 300 ml of Shiro-dashi...A.
- You need 240 ml of Water...A.
- You need 7 1/2 ml of Mirin...A.
- It's 7 1/2 ml of Sake...A.
- Prepare 1 of rounded tablespoon Katakuriko.
- You need 1 of Fresh yuba.
- You need 1 of Grated ginger.
- It's 1 of Wasabi or Yuzu pepper paste.
- You need 1 of Himenegi leeks (extra fine leek, or green onions).
Yuba Ankake Sauce with Rice (Kyoto Obanzai Style) step by step
- Dissolve the katakuriko in an equal amount of water..
- Place the A ingredients into a pot and heat over a medium heat..
- Add the yuba when Step 2 is nearly boiling. When it comes to a full boil, add in Step 1 and stir well. Turn off the heat once it has reached your preferred consistency..
- Add grated ginger to Step 3, and stir again. * Add it in a bit at a time with a ladle so that it spreads out evenly throughout the ankake sauce..
- Serve rice into a bowl, and top with the an sauce from Step 4. Scatter with the Himenegi leeks, add in wasabi or yuzu pepper, and it is done..
- The ankake sauce with a refined shirodashi base goes great with the soft and creamy yuba. It's really nice with a little wasabi or yuzu pepper. (The photo shows wasabi.).
- I recommend this dish for small family gatherings, for everyday lunch, or as a meal after a beer. It is really easy and healthy..
- This ankake sauce with yuba is served with silken tofu. Add the tofu in Step (2). The remaining steps are the same. Please try various arrangements of this recipe..
