Uni Tsukudani Recipe
Make Uni Tsukudani Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hayato Menu
Method
Hayato Menu
- 1
Make the tsukudani glaze
In a small saucepan, combine the dashi stock, soy sauce, mirin, sake, sugar, and the kombu. Bring to a gentle simmer over medium-low heat until the sugar dissolves and the flavors meld, about 5–7 minutes. Remove the kombu before adding the uni.
- 2
Warm the sauce
Keep the sauce at a bare simmer; the goal is to warm the uni gently, not to boil. If using yuzu zest, add it to the sauce now to release aroma.
- 3
Prepare the uni
Gently inspect the uni. Remove any shell pieces. If needed, cut larger pieces into smaller chunks to allow even coating, handling very softly to avoid breaking delicate roe.
- 4
Coat uni with sauce
Add the uni to the warm sauce off the heat or on very low heat and gently swirl to coat each piece. Simmer for 1–2 minutes just to warm through and lightly lacquer the uni; do not boil.
- 5
Finish and serve
If using garnish, scatter chopped chives and/or a pinch of yuzu zest over the uni. Serve immediately with steamed rice or as a topping for sushi rice, ensuring the sauce lightly coats the uni without overpowering its delicate flavor.
