Floater
Well-known member
The soy knots or yuba are made form the skim/skin that forms on top of boiled soymilk. It's dried and cut into strips, in this case knotted first. They have a mild taste, plenty of protein, and are first soaked in cold water, then the excess water is squeezed out and the knots are added to savoury dishes. Cheap, easy and tasty!Hope you're soundly asleep right now. What are the soy knots you mentioned?
I had a bowl of miso and one soy wiener for breakfast, and I'm now having lunch: rice, tamagoyaki, red bell pepper and seaweed. This time the tamagoyaki turned out perfectly moist, but the folding part didn't quite succeed. Of course it's harder in a round pan anyway, But the taste is perfect!