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| 1. Spread the Namayuba. |
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2. Cut the Namayuba. |
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3. Cut the cured ham. |
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4. Roll the ham with Namayuba. |
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5. Mix the soymilk. |
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| Yuba and Cured Ham with Soymilk Source: |
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| Ingredients : |
- Namayuba 80g
- Cured ham 100g (chunks)
- Soy sauce 1 tablespoon
- Soymilk 180cc
- Dissolved potato starch 1 tablespoon
- Asparagus (boiled) Tips
- Topping Real wasabi (Julienne) a pinch |
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| How to : |
1, Spread the Namayuba, then cut into
3cm pieces.
2, Cut the cured ham into 2cm square pieces and rectangles (3×1×1cm)
3, Roll the rectangle cured ham with Namayuba.
4, Mix the soymilk and dissolved potato starch and cook over a low
heat until the sauce is thick.
5, Put both types of ham and the asparagus in a Wan (Japanese bowl),
then add on the topping. You're done!
You’re Done! |
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| Hint! |
If you don't have chunks of cured ham,
you can use sliced ham.
If you don't have real wasabi, you can use wasabi paste. |
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