Nama Yuba with Uni and Ponzu
Yields: 12 Pieces
From The Hodo Kitchen
Ingredients
2 tsp dried bonito flakes (optional)
Zest of yuzu
2 tbsp agave
2 tbsp yuzu
1 cup nama yuba
1 tray uni
4 pieces shiso, chiffonade
Ponzu Sauce:
1 piece kombu, about 1 inch
1/2 tbsp rice vinegar
2 tbsp light soy sauce
1 tbsp mirin
1 tsp sake
A pinch of white pepper
A pinch of salt
Instructions
If you can’t find nama, make your own: 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.
