📝 About This Recipe
This exquisite bite captures the essence of Japanese coastal luxury, blending the creamy, briny sweetness of premium sea urchin with the herbal brightness of shiso. Inspired by high-end Ginza omakase counters, the dish plays with textures by contrasting a crisp, airy tempura leaf against the velvet-like texture of the uni. Finished with a touch of 24-karat gold leaf and aged soy, it is a celebratory masterpiece that defines modern Kaiseki elegance.
🥗 Ingredients
The Star Elements
- 100 grams Hokkaido Bafun Uni (Grade A, chilled and firm)
- 8 pieces Large Shiso Leaves (Fresh, bright green, stems removed)
- 1 booklet Edible 24K Gold Leaf (Transfer sheets are easiest to handle)
Tempura Batter and Frying
- 1/2 cup Low-Protein Cake Flour (Sifted and chilled)
- 1/2 cup Ice-Cold Sparkling Water (Must be extremely cold)
- 1 Egg Yolk (Cold)
- 3 cups Rice Bran Oil (For deep frying)
Seasoning and Finishing
- 1 tablespoon Nikiri Shoyu (Aged Soy) (Or high-quality Usu-kuchi soy sauce)
- 1 inch Fresh Wasabi Root (Grated on a sharkskin oroshi)
- 1 pinch Maldon Sea Salt (For texture)
- 1 piece Sudachi or Key Lime (For a tiny zest finish)
👨🍳 Instructions
-
1
Begin by carefully inspecting the Uni. Keep it on its wooden tray (geta) in the coldest part of the refrigerator until the exact moment of plating to maintain its structural integrity.
-
2
Prepare the Shiso leaves by wiping them with a damp paper towel. Ensure they are bone-dry before frying to prevent oil splatter and ensure maximum crispness.
-
3
Heat the rice bran oil in a small, deep pot or a heavy-bottomed wok to exactly 340°F (170°C). Use a candy thermometer for precision.
-
4
Make the tempura batter: In a chilled stainless steel bowl, lightly whisk the egg yolk and ice-cold sparkling water. Do not over-mix; bubbles are good.
-
5
Sift the chilled cake flour over the liquid. Using chopsticks, 'stab' and stir the flour into the liquid just until barely combined. Lumps are essential for a lacy texture.
-
6
Dust only the back side of each shiso leaf with a tiny bit of dry flour. Dip only the floured side into the batter, leaving the green front side exposed.
-
7
Gently lay the shiso leaves into the hot oil. Fry for only 15-20 seconds until the batter is crisp and pale—do not let it brown. Drain on a wire rack.
-
8
While the leaves cool for a minute, grate the fresh wasabi in a circular motion to create a fine, aromatic paste.
-
9
Place two crisp shiso leaves on each chilled serving plate. Place a tiny dot of wasabi in the center of each leaf to act as 'glue' for the Uni.
-
10
Using bamboo tweezers or a small offset spatula, carefully place 2-3 lobes of Uni onto each shiso leaf, stacking them slightly for height.
-
11
Lightly brush the top of the Uni with a minuscule amount of Nikiri Shoyu using a pastry brush.
-
12
Add a microscopic pinch of Maldon salt and a tiny whisper of Sudachi zest over the Uni to brighten the fats.
-
13
Using a clean pair of wooden tweezers, gently lift a small flake of gold leaf and place it on the highest point of the Uni stack.
-
14
Serve immediately while the shiso is still warm and crisp and the Uni remains refreshingly cold.
💡 Chef's Tips
Temperature contrast is key; ensure the Uni is chilled while the shiso is freshly fried. Never over-mix tempura batter; gluten development is the enemy of a light, crispy crunch. If you cannot find Hokkaido Uni, Santa Barbara Uni is a fantastic, creamy substitute. Use a bamboo tool for the gold leaf, as metal tweezers will cause the gold to stick and tear. Always use sparkling water for the batter; the carbonation creates tiny air pockets for a 'shatter-crisp' finish.
🍽️ Serving Suggestions
Pair with a dry, mineral-forward Junmai Daiginjo Sake to complement the briny sweetness. A glass of vintage Champagne (Blanc de Blancs) cuts through the rich fats of the Uni beautifully. Serve as the 'Mukozuke' (sashimi) course in a multi-course Japanese-style dinner. Provide a small side of pickled ginger (Gari) to cleanse the palate between bites. Use dark, slate plates to make the orange Uni and gold leaf visually pop.