35g of Yamato yam cut into three blocks of squeezed tofu is mixed with 90g of soy milk, seasoned with 15cc of sugar, 5cc of salt, and 15cc of light soy sauce, and then finely cut dried gourd fried in sesame oil and light soy sauce is added to make the tofu base. After that, the tofu base is formed and placed on the spread-out taguri yuba, rolled and rolled up, and nori is attached to the last roll and rolled up tightly. After that, it is steamed in a tray over medium heat, and when it cools, it is chopped appropriately, floured and fried in clear oil. One cup of sake, five spoons of mirin, 10g of sugar, five spoons Koikuchi dark soy sauce, 10g of Shinshu miso, and 10g of Saikyo miso are combined and heated, and a thin kudzu is added, and when it is done, a sauce with chopped yuzu (powdered sansho pepper for eel yuba) is applied to both sides and grilled.

Spanish mackerel yuba and eel yuba 1. Mix grated yam and soy milk with squeezed tofu, season with sugar, salt and light soy sauce, and mix with rehydrated dried gourd cut into small pieces and stir-fried in sesame oil and light soy sauce (in the case of eel yuba, roughly chopped pine nuts are also added) to make the tofu base. The dried gourd gives the texture and the pine nuts give the impression of eel fat.

Spanish mackerel yuba and eel yuba 2 Place on a board and shape. Cut the taguri yuba to fit the size of the tofu base and spread it out. Insert a knife between the board and the tofu base to avoid destroying the shape of the tofu base, then flip it over and place it on the yuba.

Spanish mackerel yuba and eel yuba 3 Roll the yuba, and with one roll remaining, spread with water-dissolved potato starch and attach a piece of seaweed cut to size to act as a skin. Spread more water-dissolved potato starch and roll the remaining yuba so that it sticks firmly to the seaweed.

Spanish Mackerel Yuba/Eel Yuba 4 For eel yuba, spread it out more evenly than Spanish Mackerel Yuba, and make a depression in the center of the opposite side with the nori seaweed, making it look like an open eel, and then lightly press down with the chopsticks and place it in the tray, taking into consideration how the eel will expand when steamed. After this, steam for 15 minutes over medium heat, being careful not to overcook it.

Spanish Mackerel Tofu Skin/Eel Tofu Skin 5 Allow to cool and then cut as needed (when using eel tofu skin, cut it diagonally so that the cuts will rise when deep-frying and look like fish fibers).

Spanish Mackerel Tofu Skin and Eel Tofu Skin 6 After pounding the dough and deep frying it in clear oil until golden brown, add sake, mirin, sugar, Koikuchi dark soy sauce, Shinshu miso, and Saikyo miso and heat on the stove. Season to taste, add some thin kudzu, and when it's done, coat both sides in a sauce containing chopped yuzu (or powdered sansho pepper for eel tofu skin), then grill.