Name: Uni Spoonbread with Buttermilk Dashi
Yield: Yield: 6-8 servings
Cuisine: American
Ingredients: Nasturtium leaves, as needed (if available); 2 cups water; 2 shallots, thinly sliced; ¼ cup hondashi granules; 1 clove garlic, sliced; 2 teaspoons grapeseed oil; ¼ teaspoon baking powder; ½ teaspoon salt; 1½ teaspoons granulated sugar; ½ cup fine cornmeal; 2 cups whole milk; Caviar and Jamón Ibérico Topping; 1 tablespoon unsalted butter, plus extra to grease the pan; 1½ ounces Jamón Ibérico, cut into brunoise; 2 eggs, separated; Salt, to taste; 3 pieces sea urchin (uni) per serving; ½ cup grapeseed oil; ½ teaspoon Dijon mustard; ¼ cup shallots, sliced; Radish sprouts, as needed; Buttermilk Dashi; 1 piece kombu, 2 inches wide; 3 small pieces Jamón Ibérico fat; 3 ounces Osetra caviar; Ponzu Vinaigrette; Scallions, green part only, cut on the bias; 1 small clove garlic, sliced; 2 thin slices from the tip of a jalapeño pepper; ½ cup buttermilk