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Ingredients
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Uni Spoon (per serving)
Method
Uni Spoon (assembly and service)
Prepare work area and utensils
Chill your serving spoons briefly if possible (place in refrigerator for 10–15 minutes). Arrange three small porcelain spoons or clean shells on a flat tray so they are ready for plating. Keep ingredients within reach because this is an assembly requiring minimal handling.
Inspect and portion uni
Gently inspect the Maine uni lobes for firmness and color. Using clean tweezers or your fingers, divide the uni into three equal-sized pieces (one piece per spoon). Handle gently to avoid breaking the delicate lobes.
Prepare seasoning mixture
In a small bowl, combine the soy sauce, yuzu (or lemon) juice, and neutral oil (or melted butter). Stir once to emulsify. This creates a light dressing that complements the uni without overpowering it.
Assemble each spoon
Place one uni lobe into the bowl of each chilled spoon. Carefully crack a raw quail egg and separate the yolk; discard the white or reserve for another use. Using a small spoon or dropper, place the quail egg yolk gently atop one of the uni spoons (for presentation you can distribute yolk across spoons if you prefer — one whole yolk per 3 spoons can be divided, but classic presentation is one yolk per serving; here we assume one yolk per three spoons if offering as a flight). For this recipe (three spoons as one serving), reserve the single quail yolk and place a small portion (about 1/3 yolk) onto each uni—or place the whole yolk on the center spoon if serving as a focal single-bite experience.
Season and finish
Using a small spoon, lightly drizzle about 1/3 teaspoon of the soy-yuzu-oil mixture over each uni (total ~1 teaspoon used). Sprinkle a tiny pinch (about 1/8 teaspoon) of smoked sea salt or flaky salt over each spoon. Scatter a few finely sliced chives across the spoons and add a microgreen or tiny herb sprig to one or two spoons as garnish.
Serve immediately
Present the spoons chilled so the uni is cool and the yolk remains intact. Instruct diners to eat each spoon in one or two bites, combining uni, yolk, and seasoning for a balanced taste. Consume immediately for best texture and flavor.
Notes and safety
Use only very fresh, sushi-grade uni and very fresh quail eggs. Raw egg consumption carries a small risk of foodborne illness; avoid serving raw eggs to pregnant people, young children, the elderly, or immunocompromised guests. If you prefer, you can lightly cure the quail yolk in salt for 10–20 minutes to firm it slightly before using.