Deep-fried Yuba Rolls
Ingredients:
8 slices dried yuba, each about 8 inches (20cm) square
2 ounces (60g) nagaimo yam, peeled and finely diced
8 fresh shiitake or button mushroom caps, finely diced
1/2 ounce (15g) carrot, peeled and finely chopped
1 teaspoon salt
dash white pepper
2 tablespoons cornstarch
2 tablespoons all-purpose flour, dissolved in 2 tablespoons water
vegetable oil, for deep-frying
salt, for garnish
Makes 8
Preparation
Bring water and vinegar to a boil in a saucepan, then add sugar and salt and stir until dissolved. Remove from heat. Cool and use as a dipping sauce for vegetables. Keeps refrigerated up to 10 days.
