TRADITIONAL KIOTO DISH: BAKED YUBA
With Kyoto being a key city of Zen Buddhism, it is not surprising that tofu became an important source of protein. However, you may not have heard of yuba, a mainstay of local cuisine. It is the “layer” that forms on the surface of soy milk when it is heated.
Yuba can be creamy in consistency or dried until crisp and brown in color. Both types are available in the Nishiki market that we just visited and today we are going to prepare the baked Yuba
20 yuba loops
2 bay leaves
1 tablespoon salt
20 g olive oil
200 g beer
Place the yuba in a bowl and cover it with hot water to hydrate it. When at least half an hour has passed, discard the water and reserve the yuba in the bowl.
Preheat the oven to 200º and while it is hot we prepare the rest of the ingredients. Peel the potatoes and the tomato and cut them into small cubes, cut the onion into julienne strips. Add the vegetables to a container suitable for the oven, add the hydrated yuba loops, the two bay leaves, the salt, the olive oil, and beer. Cover the casserole in the oven and bake for 1 hour at 180º. After this time, uncover and bake for 10 minutes with only heat on top. A vegetarian and nutritious dish!
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I want to thank Fabiola Ruiz Bedolla, our Mexican Sign Language interpreter, and her entire team of collaborators, as well as a very special thanks to Mercedes Obregón, director of the Pedagogical Institute for Language Problems, IPPLIAP. Thank you for joining this project and all of you for making it possible!
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