Yields: 4 Servings

Recipe from Japan: The Vegetarian Cookbook

By: Nancy Singleton Hachisu

“The juxtaposition of creamy textures of the delicate yuba and firm avocado make a beguiling small bite before dinner—though be sure to avoid overly ripe or mushy avocado. The combination of citrus notes from the lime and gentle heat from the wasabi add a welcome spark of brightness.”  - Nancy Singleton Hachisu

Ingredients

• 3 oz fresh yuba from 1 (5 oz) package Hodo Organic Yuba Sheets Locate Product

• 1/4 tsp flaky sea salt

• 1 tsp grated fresh wasabi*

• Juice of 1 small lime

• 1 medium avocado (71/2 oz / 210 g)

• 1/2 tsp usukuchi shoyu (light-tasing soy sauce)
  
  

*You can find fresh wasabi at Half Moon Bay Wasabi Company or use any wasabi paste in a tube from your local grocery (such as S&B Premium Wasabi Paste).

Instructions

1. In a small bowl, stir the salt into ½ . teaspoon of the wasabi. Add the lime juice slowly, stirring to emulsify.

2. Halve the avocado, remove the pit (stone), and peel. Cut the avocado into ½ -inch (1 cm) cubes and toss in the lime juice/wasabi mixture to coat.

3. Cut the yuba crosswise into 3/4-inch (2 cm) pieces and fold gently into the avocado.

4. Spoon into small individual bowls, dribble a little usukuchi shoyu over the top of each, and dab on the remaining wasabi. Serve immediately.