Light, refined Japanese-style appetizer
Yuba & Vegetable Terrine is a delicate dish that layers fresh yuba with vibrant vegetables, gently set in a light dashi. Each slice reveals a beautiful cross-section, combining visual elegance with clean, subtle flavors.
Serves: 1–2 pax
Cooking Time: 30 minutes (+ chilling time)
Difficulty: ★★☆
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh Yuba | approx. 4 sheets |
| Carrot (sliced or julienned) | 30g |
| Okra | 1–2 pieces |
| Baby Corn | 3–4 pieces |
| Green Beans | As needed |
| Cherry Tomatoes | As needed |
| Japanese Dashi (or Vegetable Dashi) | 200 ml |
| Salt | A pinch |
| Gelatin Powder |
5g(approx. 2.5% of the dashi) |
| OR Agar-agar Powder |
4g(approx. 2% of the dashi) |
Preparation
- Blanch carrots, okra, baby corn, and green beans in salted water. Immediately transfer to ice water, then pat dry thoroughly.
- Blanch cherry tomatoes, peel the skin, and remove excess moisture.
- If using gelatin, bloom it in cold water beforehand. Agar-agar does not require blooming.
- Heat the dashi gently and turn off the heat just before boiling.
- Add gelatin or agar-agar and stir until completely dissolved. Season lightly with salt and let cool slightly.
Instructions
1. Prepare the mold
Line a mold (such as a cleaned milk carton) with plastic wrap. Place fresh yuba sheets along the sides.
2. Arrange ingredients
Layer the vegetables carefully, starting with larger pieces, considering the final cross-section design.
3. Add dashi
Gently pour the dashi mixture over the vegetables until just covered.
4. Seal and press
Fold the plastic wrap over the top and lightly press to remove air bubbles.
5. Chill
Refrigerate for at least 4 hours (preferably overnight) until fully set.
6. Serve
Remove from the mold, slice cleanly, and serve.
Chef’s Tips
- Beautiful presentation: Plan the cross-section by placing larger vegetables first.
- Tomato preparation: Peeling improves texture and enhances visual contrast.
- Setting agent choice: Agar-agar gives a firm, clear finish. Gelatin creates a softer texture.
- Proper setting: Ensure vegetables are dry to avoid weakening the structure.
- Mold option: A milk carton is practical for a clean rectangular shape.
- Serving idea: Serve with wasabi soy sauce or ponzu for added brightness.
Recipe Created By
Chef Satoshi Nagayama
ISSEN, created by Wagyu specialist Satoshi Nagayama, showcases the full potential of Wagyu cuisine.
From vibrant counter-style Gozen dining to serene private Omakase kappo experiences, guests can enjoy refined Japanese culinary techniques and carefully selected seasonal ingredients in a calm and elegant setting.
ISSEN delivers one of the most exceptional Japanese dining experiences in Malaysia.
