Nama Yuba With Uni And Ponzu Recipe

Name: Nama Yuba With Uni And Ponzu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece kombu about 1 inch; 1/2 tablespoon rice vinegar; 2 tablespoons light soy sauce; 1 tablespoon mirin; 1 teaspoon sake; 1 pinch white pepper; 1 pinch salt; 2 teaspoons bonito flakes dried, optional; yuzu; 2 tablespoons agave syrup; 2 tablespoons yuzu; 1 cup nama yuba; 1 uni; 4 pieces shiso chiffonade

Servings: persons

1 piece kombu about 1 inch
1/2 tablespoon rice vinegar
2 tablespoons light soy sauce
1 tablespoon mirin
1 teaspoon sake
1 pinch white pepper
1 pinch salt
2 teaspoons bonito flakes dried, optional
yuzu
2 tablespoons agave syrup
2 tablespoons yuzu
1 cup nama yuba
1 uni
4 pieces shiso chiffonade

1
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.
2
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.
3
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.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 piece kombu about 1 inch, 1/2 tablespoon rice vinegar, 2 tablespoons light soy sauce, 1 tablespoon mirin, and more.

Yes, Nama Yuba With Uni And Ponzu falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nama Yuba With Uni And Ponzu

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