2 teaspoons dried bonito flakes, optional
Zest of yuzu
2 tablespoons agave
2 Tablespoons yuzu
1 cup nama yuba
1 tray uni
4 pieces shiso, chiffonade
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.
Makes 12 pieces
Credits: Flavor Explosions