📝 About This Recipe
Experience the pure, buttery essence of the ocean with this exquisite presentation of live sea urchin. Harvested from cold coastal waters, the 'uni' is served in its own dramatic obsidian shell, accented by a bright citrus-soy dressing and delicate garnishes. This dish is a masterclass in elegance, celebrating the brine, sweetness, and creaminess that makes sea urchin the 'foie gras of the sea.'
🥗 Ingredients
Main Ingredients
- 4 pieces Live Purple or Red Sea Urchins (freshest possible, kept on ice)
- 2 tablespoons Sea Salt (dissolved in 4 cups ice-cold water for cleaning)
Yuzu-Shoyu Mignonette
- 2 tablespoons Fresh Yuzu Juice (or a mix of lemon and lime)
- 1 tablespoon Light Soy Sauce (Usukuchi)
- 1 teaspoon Mirin (hon-mirin preferred)
- 1 teaspoon Shallot (extremely finely minced)
- 1/2 teaspoon Fresh Ginger (grated into a paste)
Garnish & Assembly
- 2 tablespoons Ikura (Salmon Roe) (high quality, marinated)
- 4 pieces Fresh Shiso Leaves (vibrant green)
- 1 teaspoon Fresh Wasabi (grated)
- 1/4 cup Micro-cilantro or Radish Sprouts (for color and bite)
- 8 strips Toasted Nori Strips (cut into thin matchsticks)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Prepare a large bowl with 4 cups of filtered water and 2 tablespoons of sea salt. Stir until dissolved and add a handful of ice to keep it very cold. This 'brine' will be used to clean the delicate uni lobes.
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2
Don a heavy kitchen glove or use a thick folded towel to hold the sea urchin securely in your non-dominant hand, with the 'mouth' (the beak-like center) facing upward.
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3
Using sharp kitchen shears, insert the tip into the mouth opening and make a small cut. Carefully cut a 2-3 inch circular opening around the mouth, removing the top portion of the shell.
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4
Invert the urchin over a sink to drain the internal fluid (the 'liquor'). Be careful not to let the delicate orange lobes fall out.
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5
Use a small spoon to gently scrape away the dark digestive membranes and any debris inside the shell, leaving only the five bright orange or yellow lobes (the gonads) attached to the inner walls.
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6
Carefully slide a small spoon under each lobe to detach it from the shell. Place the lobes immediately into the prepared ice-cold salt water.
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7
Swish the lobes very gently in the salt water to remove any remaining black bits. Transfer them to a paper towel-lined plate to drain and chill in the refrigerator.
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8
Thoroughly scrub the empty shells under cold running water to remove all internal debris. Pat them dry; these will be your serving vessels.
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9
In a small glass bowl, whisk together the yuzu juice, light soy sauce, mirin, minced shallot, and grated ginger to create the mignonette.
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10
To assemble, place a fresh shiso leaf inside each cleaned shell to act as a bed for the uni.
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11
Carefully arrange 3 to 5 lobes of chilled sea urchin back into each shell on top of the shiso leaf.
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12
Top each portion with a small dollop of fresh wasabi and half a tablespoon of ikura.
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13
Drizzle approximately one teaspoon of the yuzu-shoyu mignonette over the uni in each shell.
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14
Garnish with micro-greens, toasted nori strips, and a tiny sprinkle of Maldon sea salt.
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15
Place the shells on a platter filled with crushed ice or rock salt to keep them stable and cold. Serve immediately.
💡 Chef's Tips
Always use a salt-water brine to clean the uni; plain tap water will cause the delicate lobes to break down and lose flavor. If you cannot find live urchins, you can purchase high-quality 'tray uni' and simply serve it inside cleaned shells for the same visual impact. Handle the lobes with extreme care—they are fragile and can 'melt' if handled too much or kept at room temperature. Ensure your shallots are minced as finely as possible so they don't overpower the delicate texture of the urchin. The shells can be sharp, so ensure the edges are trimmed cleanly before serving to guests.
🍽️ Serving Suggestions
Pair with a chilled glass of Junmai Daiginjo Sake to complement the creaminess. A crisp, mineral-heavy Champagne or Chablis works beautifully with the brine of the dish. Serve with warm, toasted points of milk bread or high-quality rice crackers for a textural contrast. Accompany with a side of pickled ginger (gari) to cleanse the palate between bites.