Yaki Yuba (Grilled Beancurd Skin)

Original recipe from: MASA's Cooking ABC

Adapted for use with BRUNO Oval Hotplate + Oval Grill and Flat Half Plate

Have you heard of Yuba? 

It's a staple in Japanese cooking and is actually a by-product formed during soymilk production.

It's the thin sheet of coagulated soy proteins that forms on the surface of hot soymilk. When fresh, is soft, chewy and has a light soy fragrance.

They're also sold dried and those have to be rehydrated before use.

Yuba is one of the first and most commonly used ingredients to make mock meat in vegetarian recipes so we thought it'd be perfect to make "meatless" yakitori! 

We love the Oval Grill & Flat half plates for multi-tasking as we can cook the sauce on one side and grill on the other side. Check out how we made it:


 Yuba (beancurd skin)

Sauce (tare)
2 tbsp Mirin
1 tbsp Light Soy Sauce
3 tbsp (cooking) Sake
1 tbsp Honey
1/2 tsp grated Ginger
1/2 tsp grated Garlic
Mentaiko Mayo
Blow torch



  1. Soak skewers in water for 15-20mins to prevent burning
  2. Prepare yuba - if bought frozen-fresh, defrost prior. Then, separate into thin layers and cut into 2cm wide strips
  3. Weave in and out of yuba with the skewer and gently push it into position on the skewer
  4. Prepare OVAL Hotplate with Grill & Flat Half Plate and set heat to HI
  5. On the Flat plate, add all Sauce ingredients and mix well
  6. Grill Yuba on the other side while periodically stirring the sauce
  7. Once the sauce thickens, remove Flat plate with plate removal tool to prevent it from burning. You can continue to grill yuba on the other side
  8. Spread sauce onto grilled yuba and sprinkle on white sesame seeds before serving
  9. You can also spread mentaiko mayo on the top and blowtorch them for an aburi finish
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.