Mushroom and Yuba Salad
Source: Dong Choi, The Slanted Door
Recipe Type: Salads | Seasons: Spring, Summer
For the yuba, find Hodo at the Ferry Plaza Farmers Market on Saturdays or locate a stockist at hodofoods.com.
INGREDIENTS
5 ounces Hodo plain yuba sheets
1 ¼ cup canola oil
Kosher salt
1 pound mushrooms, such as Shiitake, King Trumpet, or Shimeji
1 shallot, thinly sliced into rings or any in season allium
½ cup peeled and finely julienned fresh ginger
1 ½ tablespoons soy sauce (or substitute tamari for a glutenfree version)
½ teaspoon sugar (optional)
½ cup coarsely chopped cilantro
¼ cup thinly sliced green onion
PREPARATION
- Preheat oven to 375°F. Coarsely chop mushrooms and place in a mixing bowl. Add ¼ cup oil and a pinch of salt; toss to coat. Spread the mushrooms in a single layer on two baking sheets and roast until medium brown in color, about 15 minutes.
- Meanwhile, cut the yuba into ¼ inch strips. Use your fingers to separate the layers and set aside.
- Place the shallots and ginger in a small bowl. In a small saucepan, heat the remaining 1 cup of oil until it is shimmering. Remove from the heat and pour over the shallots and ginger; you should hear a sizzle as the oil contacts the aromatics. Let the oil infuse for at least 15 minutes. Strain, reserving both the infused oil and the ginger and shallot.
- In a large bowl, combine the soy sauce (or tamari), sugar, and 2 tablespoons of the infused oil and stir to dissolve the sugar. Add the mushroom, yuba, cilantro, green onion, reserved ginger and shallots; toss to combine. Serve warm or at room temperature.
