Sea Urchn Grilled on Kombu

Uni mat sumac yaki

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Preparation info

  • Difficulty

    Easy

  • serves

    2-3

Appears in

Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

  • 50 g sea urchin
  • 10 g kombu
  • 200 ml kombu dashi
  • 10 ml concentrated kombu dashi (made by soaking 15 g kombu in 10 ml water)
  • 15 ml sudachi juice (a Japanese green citrus fruit)
  • 3 g salt
  • 6 g wasabi, grated

Method

  1. Reconstitute the kombu by soaking in water for ten minutes, trim the ends to form an oblong platter upon which the dish will be served. Soak the off-cuts in water to soften further.
  2. Soak the sea urchin for 5 minutes in the kombu dashi, then drain.
  3. Arrange the sea urchin in the centre of the kombu platter. Finely slice the off-cuts of the kombu and place on top.
  4. Pour the concentrated kombu dashi on top of (3) and grill the whole thing on a charcoal stove.
  5. Add the sudachi juice, salt and wasabi to taste, and serve.