Umibudo

What to get ready

• Sea grapes 7.1 oz
• Ponzu sauce ½ cup
• Ginger 0.7 oz
• Ice cubes 24 pieces

Method

1. 1 Wash sea grapes with cold water; absolutely do not use hot water as the grapes will shrink immediately.
2. 2 Soak sea grapes in ice water for 3 minutes to make the grapes plump and crispy.
3. 3 Remove from the pot and place in a colander, let drain naturally for about 5 minutes, do not wring.
4. 4 Arrange the sea grapes in a high mound on a chilled plate.
5. 5 Serve with a small bowl of ponzu sauce and grated ginger; dip lightly in the sauce just before eating to prevent the seeds from collapsing.