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

Adapted by
September 2008
Yield: 1 Serving


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


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.