House Made Yuba with Sea Urchin, Nasturtium, Caviar, and Umami Sauce

    Adapted by StarChefs.com
    September 2008
    Yield: 1 Serving

    INGREDIENTS:

    Yuba:
    2 quarts natural soy milk
    Umami Jelly:
    3 sheets gelatin
    3 cups mirin
    1 quart dashi
    1 ounce dried shaved bonito
    1 sheet kombu
    3 cups soy sauce
    To Assemble and Serve:
    1 ounce uni
    ¼ ounce Osetra caviar
    ¼ teaspoon fresh grated wasabi
    5 petals nasturtium

    METHOD:

    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.

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