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Ingredients
US|METRIC
12 SERVINGS
- 1 piece kombu (about 1 inch)
- 1/2 Tbsp. rice vinegar
- 2 Tbsp. light soy sauce
- 1 Tbsp. mirin
- 1 tsp. sake
- 1 pinch white pepper
- 1 pinch salt
- 2 tsp. bonito flakes (dried, optional)
- 0yuzu
- 2 Tbsp. agave syrup
- 2 Tbsp. yuzu
- 1 cup nama yuba
- 1 uni
- 4 pieces shiso (chiffonade)
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Directions
- 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.
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