15 peeled main sweet shrimp (amaebi)
2 tbsp crème friache
1 tsp ginger juice
2 tsp tamari shoyu
Pinch of salt
3 leaves savoy cabbage blanched for 5 seconds in boiling water and shocked, and cut into small batons
6 oz. rice vinegar
2 tblsp fresh sansho seed
Sugar and salt to taste
4 fresh yuzus worth of skin (no white) dried over the over for 24 hours
2 tblsp of field caviar (tonburi)
Purée all in a blender and blend for 20 seconds. Pour over the cabbage and let sit for 24 hours. Make the yuzu into powder with spice grinder and mix with just shy the same amount of Maldon salt.
Arrange the shrimp on a plate a' la carpaccio. Season with the yuzu salt generously. Place the pickled cabbage over the top of the sweet shrimp, at least one piece of cabbage per piece of shrimp. Mix the shoyu, ginger juice, crème friache and tonburi together and check seasoning balance adjust. Sauce on and around the sweet shrimp. Finish with a bit of scallion oil.