Tuesday, March 03, 2009
Sea Urchin, Jalapeno and Yuzu
While shopping in a local Japanese Market, Marukai located in Gardena I came across a package of Uni(Sea Urchin roe/gonads) in their fresh seafood section. Visits to my favorite Sushi bar often results in me ordering something Uni and at a pretty good price. These at Marukai were $6.98 for a 2 ounce tray and I couldn't pass that up. Now, what could I do with it? I found the below recipe on the Martha Stewart web site and today, this was my lunch treat. I didn't have Yuzu, so the next best thing was some fresh lemon juice* as a substitute. I used sour dough bread. Yea, this meal packed lots of calories and fat, but who is counting (today)?
Sea Urchin, Jalapeno and Yuzu*
8 (1 1/2-by-1-inch) pieces black, rye, or sourdough bread
2 tablespoons cornstarch
1 cup yuzu juice
8 to 16 pieces sea urchin
1 small jalapeno, thinly sliced crosswise
Maldon sea salt
1.Lightly toast bread pieces until crispy on the outside but still chewy inside; butter one side of each piece of toast and set aside.
2.In a small bowl, whisk together cornstarch with 2 tablespoons water. Place 1/2 cup yuzu juice in a small saucepan and whisk in cornstarch mixture. Bring mixture to a simmer over medium heat. Remove from heat and whisk in remaining 1/2 cup yuzu juice. Pour yuzu mixture immediately into a bowl set in an ice water-bath. Let cool completely.
3.Top each piece of buttered toast with 1 or 2 pieces of sea urchin and a piece of jalapeno. Spoon over cooled yuzu mixture; serve immediately.
First published February 2008
This recipe for sea urchin with jalapeno and yuzu is courtesy of chef Gregory Brainin as published on the Martha Stewart web site.