Yuba Rolls with Black Chanterelles and Anise Scented Butternut Squash with Chili Dipping Sauce
Source: Eric Tucker, Millennium
2 shallots, peeled and sliced thin
2 teaspoons vegetable oil
1 teaspoon fresh ginger, minced
1 teaspoon unrefined sugar
½ teaspoon ground star anise
1 cup butternut squash, peeled and roasted until tender
Salt, to taste
½ pound black chanterelles, cleaned
Olive or vegetable oil, as needed
Sesame oil, as needed
Salt and pepper, to taste
3 tablespoons tamari (soy sauce)
1 teaspoon sesame oil, plus more for seasoning
6 sheets fresh yuba
¼ cup Tierra Vegetables chili jam
Tamari, to taste
Sesame oil, to taste
For the yuba rolls
- Preheat oven to 400 degrees. Heat a sauté pan over low heat, add the vegetable oil and sauté the shallots with the ginger, sugar and star anise until caramelized. Add to a food processor with the butternut squash and puree until smooth. Taste, adjust seasoning as needed and set aside.
- In another sauté pan cook the mushrooms over high heat in a minimum amount of oil until soft and their liquid evaporates. Season with a small amount sesame oil, salt and pepper; set aside.
- Mix sesame oil and tamari in a bowl. Lay out one yuba sheet on your work surface. Spread ⅙ of the squash mixture over the entire sheet. Sprinkle with mushrooms. Roll jelly roll style, place on a parchment paper lined sheet pan. Repeat with remaining yuba. Brush with the sesame-tamari mixture. Bake for 15 minutes. Allow to cool to almost room temperature before serving with the Tierra Vegetables Chili Jam Dipping Sauce.
For the dipping sauce
- Melt the chili jam in a sauce pan. Whisk in tamari and sesame oil to taste. Cool to room temperature.