Lemony Nama Yuba with Wild Mushrooms

NamaYubaWildMushrooms copy
Nama Yuba is the young fresh cream that begins to form when making Yuba (beancurd sheet).  It has an amazing texture and mouth feel, similar to burrata.

2.5 cups nama yuba

1/4 cup extra virgin olive oil
1/2 -1 Tablespoon kosher salt

2 lbs wild mushrooms (a mix of shiitake, trumpets, chanterelle, nameko) cut thick, irregular shapes
1/4 cup butter / olive oil
Kosher Salt
2 Tablespoon butter, cold, cubed
1 Lemon, zest and 1 Tablespoon juice
1 cup French cured olives, pitted, halved
2 Tablespoon chives, chopped
Some Truffle oil
Urfa Biber pepper flakes
Mix nama yuba with lemon zest, salt and olive oil.  Set aside.

Heat a pan on high with butter or olive oil, and saute mushrooms till golden.  Add salt and lemon juice.  Then add in butter to finish.  Remove from heat.

Place mushrooms on a serving plate.  Top with a dollop of lemony nama yuba.  Top with olives and chives.  Drizzle with truffled oil and garnish with urfa pepper flakes.

Serves: 8

credit: Flavor Explosions

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