Recipe: Asparagus shitake rolls with yuba

When we were in Japan we ate yuba served in several different forms: wet (barely formed), dry, rolled into tubes and seasoned, in soup, and as a wrapper.  Yuba is the skin created when making tofu, similar to the way a skin forms on top of custard as it cools.  The tofu maker skims the delicate sheets of tofu off the cooking liquid and often lets it dry, similar to pasta.  It's much tastier than it sounds, and makes a great low-carb substitute for pasta or for wonton wrappers.   I've only had it in the dry pasta-like form, tossed in the salads sold by Hodo Soy Beanery at our local farmers' market, so was pleased to sample more varieties by the masters of tofu, the Japanese.  And, of course, I was inspired to use it in cooking.  This is a simple, tasty dish, inspired by the spring asparagus in the markets right now.

Asparagus and mushroom rolls

Yuba sheets (sold by Hodo Soy Beanery at farmers markets in the Bay Area, and probably available at good Asian markets)
Shitake mushrooms, 2 cups chopped
Shallot
Clove garlic
1.5 tsp miso
Asparagus


Sauce:
3T soy or tamari
2T seasoned rice vinegar
1t Chinese or Japanese mustard
1t sesame oil

1.  Snap off the bottoms of the asparagus.  Blanch in salted water until they're crisp-tender, 3-4 minutes.  Shock in cold water to stop the cooking, then set aside on a towel to dry.

2. Saute the mushrooms, shallot and garlic in a bit of olive or peanut oil.  When the mushrooms are cooked, transfer to the food processor and add the miso.  (Or, hand chop if you like.)  Make a fine chop, not a paste, but spreadable.  Taste for salt and pepper, and add just a touch if it needs it.

3. While the mushrooms are cooking, make the sauce.  Taste and correct the balance of soy and vinegar, if needed.  Pour into small serving bowls, one per person.

4.  Cut the yuba sheets into squares about 4x4 inches.

5. Spread 1T of the mushroom mixture down one side of the yuba sheet.  Place an asparagus spear on top of the mushrooms.  It's okay if the ends hang over.  Roll the yuba into a tube around the filling, just like rolling sushi or a burrito.

6.  Heat just a bit of peanut or olive oil in a wide pan.  Working in batches, brown the yuba rolls, about one minute per side, turning to cover the sides.  Set on towels to catch any clinging oil. 

7. Cut carefully into quarters (bite sized) and serve with the dipping sauce.