Yuba Ankake Sauce with Rice (Kyoto Obanzai Style). Great recipe for Yuba Ankake Sauce with Rice (Kyoto Obanzai Style). I forgot the name of the restaurant, but I've been hooked on this ever since I had it in a restaurant in Kyoto's Ponto district!! We often eat this at home because it's not only delicious, it's also easy and healthy. -This is so.

Yuba Ankake Sauce with Rice (Kyoto Obanzai Style) These are the otoshi, dishes served as cover charges, and all drawn from the classic repertoire of Kyoto obanzai. There may be okara, soybean lees sautéed with vegetables, to be eaten in moist, savoury clumps. A kinpira of burdock root and carrot, sautéed in just enough soy sauce and sweet rice wine to have you reaching for another sip of beer. You can have Yuba Ankake Sauce with Rice (Kyoto Obanzai Style) using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Yuba Ankake Sauce with Rice (Kyoto Obanzai Style)

  1. Prepare 300 ml of Shiro-dashi…A.
  2. Prepare 240 ml of Water…A.
  3. You need 7 1/2 ml of Mirin…A.
  4. You need 7 1/2 ml of Sake…A.
  5. You need 1 of rounded tablespoon Katakuriko.
  6. Prepare 1 of Fresh yuba.
  7. Prepare 1 of Grated ginger.
  8. You need 1 of Wasabi or Yuzu pepper paste.
  9. Prepare 1 of Himenegi leeks (extra fine leek, or green onions).

The comforting and familiar aspects of Japanese home-cooking is elevated at obanzai restaurants, where experienced chefs coax out those deep umami flavors the Japanese cuisine is so well-known for. There are 'Kumiage-Yuba,' which Yuba lifted from a pot boiling soy milk, and 'Kyo-Yuba-don' which is a rice bowl topped with Yuba. If you visit Nijo Castle, you should visit here. Obanzai is traditional Kyoto-style home cooking or comfort food that's made with fresh Kyoto-grown vegetables and pickles.

Yuba Ankake Sauce with Rice (Kyoto Obanzai Style) instructions

  1. Dissolve the katakuriko in an equal amount of water..
  2. Place the A ingredients into a pot and heat over a medium heat..
  3. Add the yuba when Step 2 is nearly boiling. When it comes to a full boil, add in Step 1 and stir well. Turn off the heat once it has reached your preferred consistency..
  4. Add grated ginger to Step 3, and stir again. * Add it in a bit at a time with a ladle so that it spreads out evenly throughout the ankake sauce..
  5. Serve rice into a bowl, and top with the an sauce from Step 4. Scatter with the Himenegi leeks, add in wasabi or yuzu pepper, and it is done..
  6. The ankake sauce with a refined shirodashi base goes great with the soft and creamy yuba. It's really nice with a little wasabi or yuzu pepper. (The photo shows wasabi.).
  7. I recommend this dish for small family gatherings, for everyday lunch, or as a meal after a beer. It is really easy and healthy..
  8. This ankake sauce with yuba is served with silken tofu. Add the tofu in Step (2). The remaining steps are the same. Please try various arrangements of this recipe..

Because of the emphasis on local ingredients, the dishes served for obanzai vary by season and availability. Mamezen is a restaurant specializing in Kyoto Soy Milk Ramen. The Mamezen Soba is a noodle dish with thick soy milk broth. It's served as a set with Yuba no Ankake-don (rice topped with bean curd skin and starchy sauce) and pickles. Kyoto is on everyone's to-visit list, and for good reason.

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