Sea Urchn Grilled on Kombu

Uni mat sumac yaki

Preparation info
  • serves


    • Difficulty


Appears in

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

Published 2009

  • About


  • 50 g sea urchin
  • 10 g kombu
  • 200 ml


  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 s