YUBA SASHIMI (OVAL TYPE) x 3 (140G)
Traditional preparation and serving method:
- Naturally defrost the yuba in the refigerator.
- Cut in half from top to bottom. (not left to right)
- Lay out on plate with white horse radish, young ginger, and soy sauce on the side.
- Mix the radish and soy sauce.
- Dip the yuba in the radish and soysauce. To enhance the treat nibble on the young ginger.
Hint:
Deep-fry until golden brown. Bring to boil rich vegetarian soup and add the yuba.| ENERGY Kcal | PROTEIN g. | FAT g. | SUGAR g. | FIBRE g. |
| 323 | 30.5 | 19.2 | 5.7 | - |
| CALCIUM mg. | PHOSPHATE mg | IRON mg. | NITRATE mg. | POTASSIUM |
| 126 | 350 | 5.0 | 6 | 406 |
| VITAMIN A | VITAMIN B1 mg. | VITAMIN B2 mg. | VITAMIN C mg. | SALT g |
| - | 0.24 | 0.13 | - | - |
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