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    Home » Easy Vegan Recipes » Snacks and Sides

    Time for Japanese Yubamaki

    14 October, 2009 by Kip 7 Comments

    Japanese Yubamaki

    Inspired by a cute little Japanese snackhouse in Brighton called Pompoko, the idea for these easy veggie treats are completely down to a menu suggestion by Vegan in Brighton.

    Maki doesn't refer to a dish's content but rather to the method of rolling, hence yubamaki is a yuba roll. Wait, but what's a yuba!? While you may believe it sounds disctinctly like a Star Wars character, be relieved to know it's nothing more than soya milk skin. Similar to the skin you find on top of boiled milk, yuba is the soya equivalent; it's delicately removed from the top of hot soya milk and enjoyed in a variety of different dishes.

    So yuba maki. Think spring rolls, only made with soy milk skin.

    Recipe Notes

    As an experiment, I used two different types of bean curd skin: fresh and dried. Both were delicious, but my suggestion is not to use the frozen variety unless you plan on serving these straight away. Both varieties are best if served immediately after coming out of the the oil, but those using the fresh skin re-heat better in the oven later (they tend remain very crisp without burning). Just for reference, the image at the beginning of the post uses the fresh variety.

    This is less of a recipe than a suggestion. Only you know your favourite vegetables, so go crazy with your favourites. My choice was simple, and I recommend retaining that simplicity, with spring onions, carrots, and ginger as the base flavour. I also added some miso paste for more depth.

    Vegan Japanese Yuba Maki

    • Ingredients
      • Several sheets of yuba
      • A small clump of cooked noodles (rice, soba, something thin)
      • 1 julienned carrot
      • Spring onion, cut lengthways into 2 inch strips
      • Miso paste (light and dark)
      • Pickled ginger, slivered
      • Peanut oil to deep fry
    • Directions/Method
      1. First prepare all of your filling ingredients. Julienne your vegetables and make sure your noodles are cooked. Keep the ingredients together on a plate or cutting board so you can easily put the rolls together.
      2. Heat the oil to a medium-hot temperature. A wok with a tempura rack is an ideal vessel. Don't heat the oil so hot as to let it smoke. If it begins to smoke, turn it down a notch.
      3. You can make the rolls in multiple ways, either with triangular, circular, square, or rectangular sheets of yuba. Google up how to roll a spring roll for methods (yes, I'm lazy, and there are so many tutorials already).
      4. Spead a small amount of miso on the roll before adding a small handful (enough to cover just the palm of your hand) of vegetables, and roll 'em up.
      5. Using one (or a few- they stick) strands of noodle, carefully wrap around the maki. This doesn't have to be perfect, and if you can't knot it then that's okay too. Once you plop them in the oil, everything will bind.
      6. Deep fry for 2-3 minutes, or until just brown and crispy. Drain on a tempura rack or on paper towels and serve hot with soy sauce or your favourite Japanese style condiment.

    More Snacks and Sides

    • Thai fried tofu with sweet peanut dipping sauce
    • Sago and coconut pancakes with melted palm sugar
    • Horseradish Mashed Potatoes
    • Thai Herbal Fried Peanuts (Tua Tod Samun Prai )

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. jenitreehugger

      October 14, 2009 at 5:39 am

      Mmmm yummy - they look super delish. I'm a HUGE fan of Yuba - must use it more often.

      Reply
    2. veganinbrighton

      October 14, 2009 at 5:42 am

      Amazing, nice job! If I wasn't super lazy & if Pompoko wasn't around the corner from my house I'd totally make these!

      Reply
      • Kip

        October 14, 2009 at 5:52 am

        It's so cheap to eat at Pompoko so I wouldn't feel too bad!

        Reply
    3. lindsay

      October 15, 2009 at 8:56 am

      What a creative recipe

      Reply
    4. marle

      October 23, 2009 at 7:22 am

      Do you have any online resources for purchasing Yuba? The local Asian stores don't have Yuba. I'd love to order some online if I can find it.

      Reply
    5. marle

      October 23, 2009 at 1:22 pm

      Do you have any online resources for purchasing Yuba? The local Asian stores don't have Yuba. I'd love to order some online if I can find it.

      Reply
    6. Ruby

      December 05, 2015 at 9:11 pm

      I love pompokos and go there every week for yubamaki after college so was really surprised when I saw this recipe pop up. Looking forward to having a go! 🙂

      Reply
    7. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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