Grate yuzu zest over each portion, scatter additional parsley and shredded nori on top, and season with salt and pepper. Serve immediately, before the nori becomes soggy.

Top with sesame seeds and shredded nori, and serve hot. Scatter sliced scallions and/or drizzle chile oil over the top as well, if you like, to increase the savory effect.

If you can't find it, make the beurre blanc with 125g salted butter and, just before you take the sauce from the heat, add a good pinch of shredded nori (Japanese dried seaweed). If you can't ...