Uni Recipe

Prepare dashi

If using instant dashi, measure 3 cups and keep warm. To make from scratch: combine 3 cups cold water with kombu, gently heat to just before simmer, remove kombu, add bonito flakes, simmer 30 seconds, remove from heat and steep 5 minutes, then strain. Keep warm.

Make egg mixture

In a bowl, whisk 4 large eggs gently to combine without creating foam. Add 1 tablespoon light soy, 1 teaspoon mirin and 1 teaspoon salt. Slowly whisk in 3 cups warm dashi in three additions, mixing gently to create a smooth custard. Strain the mixture through a fine sieve into a clean bowl to remove any chalaza or foam for a silky texture.

Assemble custards

Divide halved cooked scallops and small reserved uni pieces evenly into 4 small steaming cups (about 6–8 oz each). Pour the strained egg-dashi mixture over the shellfish, filling cups leaving ~1/2 inch headspace.

Steam

Cover each cup with foil or a lid. Steam over gently simmering water (not rolling boil) for 12–15 minutes, or until the custard is set but still jiggly in the center (an inserted skewer should come out clean). Maintain low heat to avoid curdling. Remove and let rest 2 minutes before removing cover.

Finish

When ready to serve, place a small reserved whole uni piece on top of each custard and finish with a light dusting of yuzu/lemon zest and a few drops of sesame oil.

Prepare shrimp stock

In a medium saucepan, combine 12 shrimp shells and heads, 1 chopped shallot, 1 smashed garlic clove, sliced ginger, and 6 cups cold water. Add 2 tbs sake and optional kombu. Slowly bring to a simmer over medium heat — do not boil vigorously. Skim any scum as it appears. Simmer gently 20–25 minutes to extract flavor, then remove from heat and strain through a fine mesh sieve, pressing solids to extract liquid. Discard solids.

Season

Return strained stock to a clean saucepan. Add 1 tsp light soy sauce, 1 tsp rice vinegar, 1 tsp chile flake, 1 tsp white pepper and 1 tsp salt. Taste and adjust seasoning to balanced savory-spicy-acid profile. Keep the stock warm but not boiling.

Clarify (egg-white raft method)

Beat 1 egg white with 2 tbs cold water until frothy. Bring the seasoned stock to a gentle simmer. Stir in the egg-white mixture; as it cooks the proteins and solids will coagulate into a raft trapping fine particles. Simmer gently 5–8 minutes without stirring. Remove from heat and let sit 2 minutes. Carefully strain the consommé through a lined fine-mesh sieve (cheesecloth or coffee filter) into a clean container — the liquid should be clear and fragrant. Keep warm.

Finish with shrimp

Mince the 6 peeled shrimp bodies finely and briefly poach them (30–45 seconds) in the hot consommé to just cook through, then transfer into the steaming cups on top of custard or reserve for the medley. Alternatively, place minced shrimp directly into cups before pouring consommé when assembling.

Assemble medley

Place each steamed dashi custard cup on a shallow bowl suitable for serving consommé. Arrange 1–2 poached minced shrimp pieces and a small strip of rehydrated seaweed beside the custard if they were not included before steaming. Add microgreens and additional uni pieces on top or beside the custard for visual contrast.

Ladle consommé

Gently ladle 3/4 to 1 cup of the warm spiced shrimp consommé into the bowl around (not over) the custard, or if desired, pour a small amount over the custard surface to warm but not submerge the uni. The consommé should pool around the custard, carrying aroma and spice.

Garnish and serve

Finish each bowl with a light scattering of yuzu/lemon zest, a drizzle (few drops) of sesame oil, a pinch of chile flake if extra heat is desired, and place microgreens. Serve immediately while consommé is warm and custard is still gently warm.