The other day, when I wanted to eat ‘Abura-age & Carrot Takikomigohan’, that is one of my favourite ‘Takikomigohan’ dishes, but I didn’t have ‘Abura-age’ (Fried Thin Tofu), I decided to use ‘Yuba’ (Tofu Skin) instead. ‘Yuba’ is very different from ‘Abura-age’, but both are made from Soy Beans. So, I tried to cook it simply replacing ‘Abura-age’ with ‘Yuba’. I thought it was lacking something. I added Sesame Oil, that improved the flavour a lot. The delicate flavour of the dish might be a little too weak for ‘Yuba’. If you prefer stronger flavour, just drizzle a little Soy Sauce over the rice when you eat it.


4 Servings


30g Dried Yuba (Tofu Skin)

2 cups (*180ml cup) Japanese Short Grain Rice
1 teaspoon Dashi Powder *Today I used 1/2 Kombu (Kelp) Dashi & 1/2 Katsuo (Bonito) Dashi
1/2 teaspoon Salt
1 tablespoon Soy Sauce
1 tablespoon Mirin
1 teaspoon Sesame Oil
1 small Carrot *cut into strips OR small pieces
Spring Onion, Toasted Sesame Seeds OR Toasted Nori *Today I put all of them.

  1. Break Dried Yuba (Tofu Skin) into smaller pieces, soak in warm to hot water for 30 minutes OR until rehydrated and soft, then drain. Cut into small bite-size pieces. *Note: It might take much longer time to rehydrate the compressed parts.
  2. Wash Rice thoroughly, drain, and place it into the rice cooker’s inner pot. Add Water up to the 2-cups marking. Add Dashi Powder, Salt, Soy Sauce and Mirin. Gently stir.
  3. Scatter Yuba and Carrot over the Rice, but DO NOT stir. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
  4. Add finely chopped Spring Onion, Toasted Sesame Seeds OR Toasted Nori on top, and enjoy. Today I added all of them.