You may also like
Categories:
rice vinegar soy sauce mirin sake white pepper salt bonito flakes yuzu syrup yuzu nama yuba uni shiso chiffonade
Viewed: 79 - Published at: 7 years agoIngredients
- 1 piece kombu about 1 inch
- 1/2 tablespoon rice vinegar
- 2 tablespoons light soy sauce
- 1 tablespoon mirin
- 1 teaspoon sake
- 1 pinch white pepper
- 1 pinch salt
- 2 teaspoons bonito flakes dried, optional
- yuzu
- 2 tablespoons agave syrup
- 2 tablespoons yuzu
- 1 cup nama yuba
- 1 uni
- 4 pieces shiso chiffonade
Method
- If you can't find nama, make your own: Make name yuba, simmer 1 quart soymilk on low and when skin forms, harvest and set aside. Repeat.
- To make the ponzu sauce, add kombu to vinegar, soy sauce, mirin, sake, and salt and pepper, and let sit 15 mins. Then bring to a just boil. Remove from heat and add bonito and zest. Let sit for another 15 mins. Add citrus juices and honey. Stir to mix. Strain.
- On an appetizer spoon, place a teaspoon of vinaigrette, then a dollop of nama yuba, top with a piece of uni. Garnish with shiso leaves ribbons. Serve immediately.
