Michelin Star Recipe Design

“Uni – White Chocolate – Yuzu”
An avant‑garde sea‑urchin dish that teams the ocean’s briny “sweet‑umami” with the unexpected creaminess of white chocolate, brightened by yuzu and grounded by black‑sesame and a dashi foam.

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1. Conceptual Narrative

The heart of this dish is the collision of two seemingly opposite worlds: the pristine, saline delicacy of fresh sea urchin (uni) and the rich, sweet silk of white chocolate. By treating the uni as a “sweet‑savory” ingredient—much like a luxurious, natural candy—we can build a tasting experience that is simultaneously familiar and startling.

Yuzu supplies a sharp citrus lift that cuts the chocolate’s sweetness and underscores the sea‑urchin’s natural sweetness, while a dashi‑foam adds deep umami and a delicate, airy texture. Black‑sesame “soil” provides a nutty, slightly bitter counterpoint and a satisfying crunch. The plating is deliberately minimal: a dark ceramic slate lets the pale gold uni, ivory chocolate sauce, and jade‑green yuzu pearls pop, mimicking a modern art composition.

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2. Sourcing Notes

Ingredient	Why it matters	Suggested source
Fresh sea‑urchin (Uni)	The star – bright orange‑yellow lobes, buttery texture.	Japanese market (Hokkaido uni) or a reputable fishmonger (Maine “purple sea urchin”). Keep on ice and use within 24 h of harvest.
White chocolate (Valrhona or similar)	High cocoa‑butter content gives a smooth, not overly sweet, base.	Specialty pastry supplier or high‑end grocery.
Yuzu (fruit & juice)	Fresh, aromatic citrus; yields bright, floral acidity.	Japanese/Asian markets (often sold as “yuzu juice” or fresh fruit).
Black sesame paste	Deep, toasty flavor and striking colour.	Natural‑foods store or Asian grocer (look for 100 % sesame).
Kombu & dried bonite (katsuobushi)	Essential for authentic dashi – deep umami backbone.	Japanese grocery or online “dashi‑kit”.
Soy lecithin (powder)	Stable foam builder for the dashi.	Specialty ingredient supplier (e.g., Modernist Pantry).
Sodium alginate & calcium chloride	For flawless spherical “yuzu pearls”.	Molecular‑gastronomy supplier or online.
Agar‑agar	Vegetarian setting for the yuzu gel.	Same as above.
Micro‑shiso & edible gold leaf	Elegant garnish; adds color and a hint of herbaceousness.	Specialty herb supplier (micro‑shiso) and leaf‑gold (pastry supplier).

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3. Component‑by‑Component Instructions

3.1 Sea‑Urchin (Uni) – “Cured & Torched”

1. Cleaning – Rinse the whole uni quickly in ice‑cold seawater or a mild saline solution (2 % salt). Pat dry with a kitchen towel.
2. Curing – Lightly dust each lobe with a pinch of flaky sea salt and a few gratings of yuzu zest. Let sit for 2 min (the salt draws out a touch of moisture, intensifying flavor).
3. Finishing – Using a culinary blow‑torch, caramelize the surface of each lobe just enough to give a faint golden crust (≈5 seconds). The interior should remain raw, creamy.
4. Optional Sous‑Vide – For a warmer bite, seal a lobe in a vacuum bag and cook at 45 °C for 5 min; then torch as above.

3.2 White‑Chocolate‑Yuzu Sauce

Amount	Ingredient
200 g	White chocolate (Valrhona “Ivoire”)
100 ml	Heavy cream (35 % fat)
30 ml	Fresh yuzu juice
10 g	White miso (sweet type)
5 g	Gelatin (200 Bloom) – bloomed in 20 ml cold water
1 g	Yuzu zest (finely grated)

Method

1. Heat cream to 80 °C, pour over chopped chocolate. Stir until smooth.
2. Add bloomed gelatin, whisk until dissolved.
3. Stir in yuzu juice, miso, and zest. Pass through a fine sieve.
4. Keep warm at 45 °C (a tempering basin) until service.

3.3 Yuzu “Pearls” (Spherification)

1. Alginate bath – Dissolve 0.5 g sodium alginate in 100 ml yuzu juice (use an immersion blender to avoid clumps). Let rest 30 min to de‑bubble.
2. Calcium bath – Dissolve 1 g calcium chloride in 200 ml water.
3. Sphere formation – Using a small pipette, drop yuzu juice into the calcium bath; each drop forms a ~4 mm sphere after 2 min.
4. Rinse – Transfer pearls to a bowl of plain water to stop the reaction. Store in a damp paper towel until plating.

3.4 Yuzu Gel (Agar‑Agar)

1. Combine 100 ml yuzu juice, 20 g sugar, and 2 g agar‑agar in a small saucepan.
2. Bring to a boil, stirring, then simmer for 1 min.
3. Pour into a shallow silicone mold (≈3 mm thick). Refrigerate until set (≈15 min).
4. Cut into tiny rectangles or diamonds.

3.5 Black‑Sesame “Soil” (Tuille)

Amount	Ingredient
50 g	Black sesame paste
50 g	Powdered sugar
30 g	Egg whites
20 g	All‑purpose flour
20 g	Melted butter

Method

1. Mix all ingredients to a smooth paste.
2. Spread thinly (≈1 mm) on a silicone‑lined baking sheet using an offset spatula.
3. Bake at 160 °C (320 °F) for 8–10 min until just firm and barely colored.
4. Remove, let cool 1 min, then break into irregular shards (“soil”).

3.6 Dashi Foam

1. Dashi stock – Soak a 10 cm piece of kombu in 500 ml cold water for 30 min, then heat to 70 °C, add 15 g katsuobushi, steep 10 min, strain.
2. Reduce the dashi to ≈200 ml over medium heat (intensifies flavor).
3. Add 3 g soy lecithin, blend with an immersion blender for 30 sec, then whisk vigorously to form a stable, airy foam. (A small amount of lecithin creates a “micro‑foam” that holds its shape for several minutes.)
4. Keep warm (≈50 °C) in a thermos until service.

3.7 Optional Sea‑Urchin Powder (Finishing)

• Spread any extra lobes on a silicone mat, dehydrate at 60 °C for 4 h, then grind to a fine powder using a spice grinder.
• Use a pinch to dust the plate for extra “sea” nuance.

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4. Plating

1. Plate choice – A dark ** slate** or black ceramic rectangular plate (≈30 cm) provides a stark contrast.
2. Smear – Using the back of a spoon, draw a thin smear of the warm white‑chocolate‑yuzu sauce across the left third of the plate.
3. Arrange Uni – Place 3–4 sea‑urchin lobes on the sauce, slightly overlapping, their caramelized tops facing up.
4. Yuzu elements – Dot the yuzu pearls and small yuzu gel rectangles around the uni, following the curve of the smear.
5. Soil & Foam – Crumble a few shards of black‑sesame tuile on the right side of the plate to create a “soil” bed. Dollop a generous quenelle of dashi foam on top of the tuile.
6. Garnish – Sprinkle a pinch of sea‑urchin powder over the uni, add a few micro‑shiso leaves, and finish with a tiny flake of edible gold leaf for a flash of luxury.
7. Service – Serve immediately; the contrast between the warm sauce, cool pearls, and airy foam is best experienced within 2–3 minutes of plating.

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5. Technical Highlights

• Spherification (alginate‑calcium) delivers a “burst” of yuzu juice that balances the richness of the white chocolate.
• Lecithin‑stabilized foam provides a light, umami‑laden “cloud” that bridges the sea‑urchin and the chocolate.
• Sous‑vide/torch gives a controlled temperature gradient (warm interior, seared exterior) for the uni, highlighting its creamy texture.
• Dehydrated uni powder intensifies the marine flavor without adding moisture, perfect for a final “seasoning”.

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Final Thought

This dish is a daring homage to the Japanese‑French concept of “sweet‑savory” fine dining: the opulent creaminess of uni meets the silky, faintly sweet embrace of white chocolate, brightened by yuzu’s citrus zip and anchored by black‑sesame and dashi. The result is a harmonious, multi‑textural experience that pushes the boundaries of flavor perception—exactly the kind of culinary narrative that a three‑Michelin‑star kitchen aspires to present.

Bon appétit – and enjoy the art of plating!