Fresh Yuba and Hokkaido Uni
Sweet Pea Fondue, Fermented Jalapeno, Rhubarb and Young Ginger
For the Sweet Pea Fondue:
650g bird’s eye peas, defrosted
45g fermented jalapeno
Sweat the shallots in the butter no color. Add the dashi and salt and then remove from the heat. Puree with the peas (uncooked) and the jalapeno condiment until smooth. Shock over ice to cool. Serve room temp.
For the Fermented Jalapeno:
400g jalapenos, seeded, stemmed
400g green finger chilies, seeded, stemmed
40g orange zest, all pith removed
Combine all in blender and process until slightly coarse. Cover and let sit at room temp for 48 hours. Pour into a chinois and let drain.
For the Rhubarb and Young Ginger Oroshi:
125g rhubarb (do not peel!), grated on a Japanese oroshi grater
10g young ginger, peeled, grated on a Japanese oroshi grater
10g red finger chili, seeded, brunoise
For the Dashi Soy:
1 cup Soy Sauce
1 cup Mirin
1 cup Dry Bonito
Combine all ingredients in a pot except bonito. Bring to a simmer and then add bonito flakes and turn off heat. Let steep 1 hour and then strain.
For the Dashi Soy Gel:
500g Dashi Soy
6g Telephone Agar
Whisk the agar into the dashi soy while cold in a pot. Bring to a simmer and simmer for 30 seconds. Pour into a hotel pan and let cool. Puree on high in the vita prep until completely smooth. If air bubbles accumulate, stir until all of the bubbles go away.
For the Yuba:
Bring the soy milk up in a double boiler half hotel pan until just below a simmer (should be 170-180 degrees). Let a skin form and release the sides with a skewer and fold into a container. Cover with a small amount of soy milk to keep moist. Blot slightly on paper towels before serving to remove excess soy milk.
Micro Greens and Flowers
Sea Grapes, drained on paper towels just before serving
Hokkaido Uni (5pcs)
Maldon Sea Salt