Yuba Don Buri with Shiitake Shoyuzuke

Yields: 4 servings

Recipe from Chef Tu David Phu

“Kumiage is an amazing form of tofu that you (probably) haven't tried. It's a form of yuba, also known as tofu skin. It's the result of soy milk being heated - as soy milk simmers, proteins form at the surface, resembling a congealed sheet. It’s a natural reaction that happens in both, mammal and plant-based milk. The sheet is harvested during different textural stages that ranges from creamy and soft; to a noodle-like sheet. Both are incredibly complex, delicate, and silky.” - Chef Tu David Phu

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Ingredients

Tofu

• 1 (5 oz) package Hodo Organic Yuba Sheets Locate Product

Sushi Rice

• 2 cups jasmine rice

• 2 ½ cups filtered water

• 3 tbsp Mizkan seasoned rice vinegar

• 2 tsp toasted sesame oil

• 1 sheet dried Kombu

Shoyuzuke shiitakes

• 1 cup shiitakes, cut into quarters with stem

• ½ cup dark soy sauce

• ½ cup rice vinegar

• ½ cup water

• ½ cup organic cane sugar

• ½ oz fresh ginger, peeled and cut into coins

Garnishes

• 2 tbsp scallions, sliced

• 1 tbsp toasted sesame seeds

Instructions

Pickled Shiitakes

1. In a small pot, add the dark soy sauce, rice vinegar, water, sugar, and ginger.

2. Bring the pot to a simmer.

3. Add the quartered shiitake mushrooms.

4. Take the pot off the heat.

5. Place a small plate ontop of the shiitakes to submerge them under the pickling brine.

6. Brine the mushrooms for 30 minutes.

7. Remove the mushrooms from the brine.

Cook Sushi Rice

1. Combine 2 cups of Kokuho Rose® and 2 1/2 cups water in a medium saucepan.

2. Bring to a full hard boil.

3. Reduce heat to low and simmer covered for 20 minutes.

4. Remove from heat and let stand covered for 10 minutes.

5. Fluff with fork or rice paddle.

6. Remove rice from the pot, and place in a separate mixing bowl to season

Season Sushi Rice

1. In a separate, small bowl combine 3 tbsp. of Rice Vinegar, 1 tbsp. of Organic Sugar, and 1/2 tsp. of Kosher Salt.

2. Mix the vinegar solution until the sugar and salt is completely dissolved.

3. Gradually add the vinegar solution to the cooked sushi rice, while (gently and thoroughly) fluffing the rice.

4. Then season the rice with 2 tsp. of toasted sesame oil.

5. Again, gently and thoroughly, fluff the rice.

6. Divide the rice into 4 portions.

Assemble

1. In a medium-sized rice bowl, gently pack the bowl with 1 portion of seasoned sushi rice.

2. Gently spoon 1 oz. of yuba over the rice

3. Garnish the bowl with pickled shiitakes, sliced scallions and toasted sesame seeds.