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We’ve made yutiyao for breakfast, a dish we had last year when we visited Taipei and which we always hoped to taste again.

It can be made by flattening and cutting a dough rested overnight, place a layer on top of another, flatten them again, and fry it with oil for 2 to 3 minutes.

We’ve used Rikucho Ogasawara’s Fish Pan as to fry a slender yutiyao. We were able to fry it efficiently, using a small amount of oil. We ate the fried yutiyao with shentochan, a soy milk soup familiar in Taiwanese breakfast.

The soup turned into something similar to soboro tofu by adding vinegar and the yutiyao had a soft, impressive texture. Please have a try.

https://bit.ly/2V95axV (Yutiyao)
https://bit.ly/2vOAqro (Shentochan)

https://www.shokunin.com/en/tsujiwa/tetsuki.html (Tetsuki Yakiami)
https://www.shokunin.com/en/hakusan/hirachawan.html (Hirachawan)
https://www.shokunin.com/en/seiryu/chawan.html (Rice Bowl)
https://www.shokunin.com/en/hasami/blockmug.html (Block Mug Soup)
https://www.shokunin.com/en/okubo/pan.html (Bread Plate)
https://www.shokunin.com/en/rikucho/fishpan.html (Fish Pan)