House Made Yuba with Sea Urchin, Nasturtium, Caviar, and Umami Sauce
For the Yuba:
Bring soy milk to just below a boil. Turn off heat and let skin form on top. Remove carefully with chopsticks and keep covered. Keep soy milk at a low heat and repeat.
For the Umami Jelly:
Bloom gelatin in ice water. Boil mirin then add dashi, bonito, kombu and soy sauce. Gently boil for 10 minutes and strain through a paper towel. Drain gelatin and add to mirin liquid until the gelatin is completely dissolved. Cool.
To Assemble and Serve:
Decorate uni and yuba with umami jelly. Top with caviar and wasabi. Garnish with nasturtium petals.