1 very easy 10 min blanch mitsuba Recipes - Japanese reduced sodium wasabi yuba

Mitsuba to kumiage-yuba no wasabijoyu-ae / mitsuba and fresh tofu skin dressed with wasabi soy sauce

Wasabijoyu-ae — dressing the main ingredient in wasabi soy sauce — is a common way to enjoy either mitsuba or kumiage-yuba on its own. When combining the two, fresh yuba softly envelops refreshing mitsuba in a creamy blanket.

76 calories (1/2 of recipe); 7.0 g protein; 4.1 g fat; 2.4 g carbohydrate; 1.7 g net carbs; 81 mg sodium (with 50% reduced-sodium soy sauce; approximately 170 mg with regular soy sauce); 0 mg cholesterol; 0.7 g fiber


Handful (35-45 g) mitsuba (40 g in photo)
60 g kumiage-yuba fresh tofu skin

For wasabijoyu wasabi soy sauce dressing
1 tsp soy sauce
2 tsp dashi
1/2 tsp wasabi powder


Bring plenty of water to boil, and blanch mitsuba for 5-10 seconds.

Immediately transfer to cold water to stop cooking. 

When cool enough, drain, and squeeze out excess water.


Meanwhile, prepare dressing.
Add some dashi to wasabi powder, and mix well.

Add remaining dashi and soy sauce, and mix well.


Cut mitsuba in 3-4cm.

Squeeze out excess water once again, and place mitsuba in prep bowl. 

Add wasabi soy sauce dressing, and mix well.


In individual serving bowls, place two-thirds of yuba.
Put mitsuba, and top with remainder of yuba.

Pour over remaining dressing. 

Serve immediately.


  • Mitsuba cooks very fast, and blanching too long would almost melt tender stems.
  • Squeeze out excess water from blanched mitsuba to the degree where mitsuba is still moist but no water drips when squeezed in your hand. If not sufficiently removed, water would weaken the dressing.
  • Ready-to-use wasabi paste contains sodium. If you are on sodium-savvy diet, opt for wasabi powder. 

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