Umami Dream: Alinea-Inspired Savory Yuba at Home

Name: Umami Dream: Alinea-Inspired Savory Yuba at Home
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2-3
Ingredients: 100g dried yuba sheets (bean curd sheets); 2 tbsp neutral oil (e.g., canola, vegetable); 3 cloves garlic, minced; 1 inch fresh ginger, grated; 1 cup sliced mushrooms (e.g., cremini, shiitake); 1/4 cup low-sodium soy sauce; 2 tbsp mirin; 1 tbsp rice vinegar; 1/2 tsp granulated sugar; 1 tsp dashi powder (optional, for extra umami); 1 cup water or vegetable broth; 1 tbsp cornstarch; 2 tbsp cold water (for slurry); 1 tsp toasted sesame oil; 2 scallions, thinly sliced (for garnish); 1 tbsp toasted sesame seeds (for garnish); Optional: Pinch of chili flakes or a dash of chili oil for serving

This recipe captures the innovative spirit of Alinea's savory yuba, reimagined for the home kitchen with accessible ingredients and techniques, focusing on rich, layered umami flavors.

Prep: 20 min

Cook: 25 min

Total: 45 min

2-3 servings

Ingredients

100g dried yuba sheets (bean curd sheets)
2 tbsp neutral oil (e.g., canola, vegetable)
3 cloves garlic, minced
1 inch fresh ginger, grated
1 cup sliced mushrooms (e.g., cremini, shiitake)
1/4 cup low-sodium soy sauce
2 tbsp mirin
1 tbsp rice vinegar
1/2 tsp granulated sugar
1 tsp dashi powder (optional, for extra umami)

Instructions

1
Rehydrate the yuba: Soak the dried yuba sheets in warm water for 20-30 minutes, or until they are soft and pliable. Gently drain and squeeze out any excess water. Cut the rehydrated yuba into desired shapes, such as 2x3 inch rectangles or larger squares.
2
Prepare aromatics and mushrooms: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium heat. Add the minced garlic, grated ginger, and sliced mushrooms. Sauté for 3-5 minutes, until the mushrooms are softened and the aromatics are fragrant.
3
Build the braising liquid: Pour in the soy sauce, mirin, rice vinegar, sugar, and dashi powder (if using). Add 1 cup of water or vegetable broth. Bring the mixture to a gentle simmer, stirring to combine all ingredients.
4
Braise the yuba: Carefully add the rehydrated yuba pieces to the simmering liquid, ensuring they are mostly submerged. Let them simmer gently for 7-10 minutes, allowing the yuba to absorb the rich flavors.
5
Thicken the sauce: In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a smooth slurry. Stir the slurry into the simmering liquid in the skillet. Continue to cook, stirring constantly, until the sauce thickens slightly and coats the back of a spoon.
6
Sear for texture (optional): For a professional touch and added texture, carefully remove the yuba pieces from the thickened sauce, letting excess sauce drip off. Heat the remaining 1 tablespoon of neutral oil in a separate non-stick pan over medium-high heat. Quickly sear the yuba pieces for 1-2 minutes per side until lightly golden and slightly crisp in spots. If you prefer a softer yuba, you can skip this step and proceed to serving.
7
Serve: Arrange the savory yuba pieces on a serving plate. Drizzle generously with the thickened umami sauce from the skillet. Finish with a few drops of toasted sesame oil, a sprinkle of fresh sliced scallions, and toasted sesame seeds. For a little heat, add a pinch of chili flakes or a dash of chili oil.
8
Enjoy this elegant, plant-based dish inspired by fine dining at home!

Nutrition Facts

280 kcal

Calories

18g

Protein

25g

Carbs

12g

Fat

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