Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Sea Urchn Grilled on Kombu

Name: Sea Urchn Grilled on Kombu
Yield: serves 2-3
Cuisine: Japan
Ingredients: 10 ml concentrated kombu dashi (made by soaking 15 g kombu in 10 ml water); 50 g sea urchin; 3 g salt; 10 g kombu; 15 ml sudachi juice (a Japanese green citrus fruit); 6 g wasabi, grated; 200 ml kombu dashi

Uni mat sumac yaki

Preparation info

serves
2-3

Difficulty
Easy

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

Asia
Japan
Starter
Fish course
Pescatarian
Gluten-free
Autumn

Method

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.
Soak the sea urchin for 5 minutes in the kombu dashi, then drain.
Arrange the sea urchin in the centre of the kombu platter. Finely s