Sea Urchn Grilled on Kombu

Uni mat sumac yaki


Preparation info

  • Difficulty


  • serves


Appears in

Dashi and Umami

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

Published 2009

  • About


  • 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


  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.