Sea Urchin-oyster Duo Recipe
Sea Urchin-Oyster Duo; Nori Cracker Seaweed Gelée
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Ingredients
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Nori Cracker & Seaweed Gelée
Oysters & Sea Urchin
Yuzu Soy Emulsion & Finishing
Method
Nori Cracker & Seaweed Gelée
- 1
Make seaweed dashi base
Combine 1 cup dashi and 1 cup water in a small saucepan. Add the finely crumbled nori sheets and let sit 5 minutes to hydrate.
- 2
Strain and season
Bring the dashi/nori mixture to a gentle simmer over medium heat. Stir in 1/2 tsp soy sauce, 1/2 tsp mirin, 1/4 tsp toasted sesame oil and 1/8 tsp salt. Taste and adjust; keep it slightly umami-salty but not overpowering.
- 3
Bloom agar and set gelée
Sprinkle 1.5 tsp agar-agar powder into the simmering liquid while whisking constantly to avoid clumps. Continue simmering gently for 2 minutes so the agar fully dissolves (do not boil vigorously). Remove from heat.
- 4
Pour and chill
Pour the hot seaweed liquid into a shallow container (roughly 8 x 5 inches, about 1/4-inch depth) so it forms a thin sheet. Allow to cool to room temperature, then refrigerate 30–45 minutes until fully set (firm, sliceable).
- 5
Cut into cracker shapes & dry
Once set, unmold the gelée on a cutting board. Using a small round cutter or knife, cut into 8 small rounds (or desired cracker shapes). Pat lightly to remove surface moisture. For a firmer, cracker-like texture: place on a wire rack in a low oven (120°C / 250°F) for 8–12 minutes to dehydrate slightly, flipping once; watch closely to avoid browning. For a softer gelée cracker, skip oven step.
Yuzu Soy Emulsion & Finishing
- 6
Prepare yuzu soy emulsion
In a small bowl, whisk 1 tsp yuzu juice with 1/2 tsp soy sauce. Slowly whisk in 1 tsp neutral oil drop by drop to emulsify, then whisk in 1/2 tsp extra virgin olive oil until slightly glossy. Season with 1/8 tsp white pepper and stir in 1 tsp snipped chives. Taste and adjust acidity or salt—emulsion should be bright and balanced to complement uni/oyster.
Oysters & Sea Urchin
- 7
Shuck and prepare oysters
Carefully shuck oysters just before serving. Reserve as much of the liquor as possible in the shell. Gently check for shell fragments and wipe shell edges. Place oysters on a bed of crushed ice or a chilled platter to keep cold.
- 8
Season oysters
Lightly sprinkle each oyster with a tiny pinch of fine sea salt (about a scant 1/32 tsp per oyster) and 1/8 tsp lemon juice distributed over 8 oysters (a quick squeeze across all). This brightens flavor without overwhelming the liquor.
- 9
Top with uni and gelée cracker
Place one piece of uni atop each oyster (use the firmest uni pieces so they hold shape). Gently set one nori gelée cracker round at an angle into each oyster or rest it beside the uni on the shell — the cracker can be used to scoop or to eat alongside.
- 10
Finish and garnish
Drizzle a few drops (about 1/8 tsp worth divided) of the yuzu soy emulsion over the uni and oyster (avoid drowning the oyster liquor). Garnish each with a micro shiso or micro cilantro leaf and a tiny sprinkle of extra chives if desired. Serve immediately so the gelée remains firm and the uni is chilled.
