Spiral Plated Cucumber Sashimi With Yuzu Soy Gel

Instructions

1. 1

   In a small saucepan, combine yuzu juice, soy sauce, and mirin. Bring to a gentle simmer.

2. 2

   Whisk in the agar agar powder and boil for 2 minutes to activate the gelling agent.

3. 3

   Pour the liquid into a shallow tray and refrigerate for 20 minutes until completely set into a firm gel.

4. 4

   While the gel sets, use a mandoline or a vegetable turner to slice the cucumbers into long, continuous paper-thin ribbons.

5. 5

   Submerge the cucumber ribbons in ice water for 5 minutes to make them crisp and easy to manipulate.

6. 6

   Transfer the chilled yuzu soy gel to a blender and process until it becomes a smooth, pipeable fluid gel.

7. 7

   Carefully roll and spiral the cucumber ribbons onto the center of each plate, building height and structure.

8. 8

   Dot the spiral with the yuzu soy gel and garnish with micro-cilantro, radish sprouts, and a drop of chili oil.