Uni-sea Urchin Recipe
extensive signature courses of Uni-Sea urchin
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Ingredients
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Uni Purée & Seasoning
Poached Uni & Broth
Accompaniments & Garnish
Optional Crisps & Textural Elements
Method
Uni Purée & Seasoning
- 1
Clean and reserve
Gently inspect the fresh uni and remove any connective tissue or dark spots with a small spoon. Keep about 2 oz of the freshest whole uni pieces aside for poaching and plating; place the remaining ~6 oz in a chilled bowl.
- 2
Warm cream and butter
In a small saucepan over low heat, warm the heavy cream and unsalted butter just until the butter melts and the cream is steaming (do not boil). Remove from heat.
- 3
Blend to purée
In a blender or using an immersion blender, combine the warmed cream/butter mixture with the reserved 6 oz of uni. Pulse until smooth and silky, about 20–30 seconds. Scrape down sides and pulse once more. If the purée is too thick, add up to 1–2 tsp more warm cream to reach a spoonable consistency.
- 4
Season purée
Season the purée with fine sea salt, white pepper, and lemon juice. Taste and adjust; the purée should be rich, slightly briny, and balanced with a hint of acid. Keep warm over a very low bain-marie or cover and hold at room temperature for up to 1 hour.
Poached Uni & Broth
- 5
Prepare broth
In a small saucepan, combine the dashi, sake, mirin, sliced ginger, and light soy sauce. Bring the liquid to a gentle simmer over medium-low heat, then reduce heat so it is barely steaming.
- 6
Poach reserved whole uni
Carefully place the 2 oz of reserved whole uni pieces into the warm but not boiling broth. Poach very gently for 30–45 seconds — just enough to warm them through while preserving texture. Remove with a slotted spoon onto a plate and keep warm.
- 7
Reduce and finish broth
If you prefer an intensified sauce, continue to simmer the broth gently until it reduces by 10–15%, then strain out the ginger. Taste and adjust seasoning. Keep warm for plating.
Accompaniments & Garnish
- 8
Prepare rice and nori
Portion 1/4 cup warm sushi rice per serving (recipe yields 4 servings). Form small quenelles or compact mounds. Cut toasted nori into strips to either cradle a rice puck or to serve alongside for scooping.
- 9
Assemble base
Spoon about 1.5 tablespoons of the uni purée onto each rice quenelle or directly onto warmed serving spoons or shallow bowls (depending on plating style). Smooth the top lightly with the back of a spoon.
- 10
Place poached uni
Gently place one whole poached uni piece on top of each purée-topped rice mound or spoonful of purée.
- 11
Garnish and finish
Drizzle a scant 1/4 teaspoon olive oil (or neutral oil) around the purée for sheen. Sprinkle each portion with a pinch of toasted panko or furikake, a few microgreens, a pinch of snipped chives, and a whisper of yuzu (or lemon) zest. Add a small spoonful (about 1 tablespoon) of the warm reduced broth beside or around the purée to create a silky pool.
Optional Crisps & Textural Elements
- 12
Finish with crunch
Place 2–3 rice crackers or one lotus chip per plate to provide a crunchy vehicle for the uni. Offer the toasted panko separately or scatter lightly atop the purée for an added contrast in texture.