Posts tagged as:

Uni

Uni with Yuzu Gelée

March 4, 2010
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This doesn’t happen often, but I’ve been at a total loss as to what to name this dish. It’s not quite a salad, not quite a ceviche, and not quite a terrine. Sure, I could have just stretched the definition a bit to fit the dish, but it always irks me when people go naming [...]

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Sea Urchin Ceviche

November 16, 2009
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It’s the middle of November here in New York, and we’re still having springtime weather. This warm-blooded California boy isn’t complaining, but it’s a little disconcerting, especially with predictions of the end of the world only a few years away. I was thinking I may have to hang onto this post until next summer, but [...]

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No Recipes vol. 14

June 3, 2009
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This edition of No Recipes, features experimental Japanese food, a dessert revisited, and a No Recipes guest appearance on The Dairy Show. For those of you not familiar with these roundups, I use them as a place to show you my outtakes. Most of these dishes are either practice runs, left overs, or remakes of [...]

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Tarragon Tagliatelle with Sea Urchin Butter

March 10, 2009
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Being the carb fiend that I am, I love pasta. Being Japanese, I love uni . As I was mulling over what to make for dinner around 5:30 pm tonight, I stared into my nearly empty fridge, wondering what I could do with a flat of gorgeous uni that was staring back at me from [...]

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Lobster with Yuzu Hollandaise and Uni Mashed Potatoes

February 18, 2009
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This dish started life as one of those lingering ideas that I jotted down in my long list of “ideas to flesh out”. It’s a running list with everything from random ingredients to fully developed dishes. As I go through my day I look at it periodically adding and subtracting line items and ingredients, perfecting [...]

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Chirashi Sushi

June 29, 2008
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For those of you that have never had it, chirashi sushi i a bowl of vinegared sushi rice topped with a bunch of colorful stuff. At most sushi restaurants this means covering the rice with slices of various raw fish, but that’s not always how it’s made.
Growing up my mom used to make a [...]

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Steamed and salt cured uni

March 23, 2008
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So sea urchin might not be everyone’s cup of tea, but I made this the other day and it makes for a simple appetizer.
Uni’s creamy, uniformly rich texture makes it a bit like the foie gras of the sea (minus the animal rights abuses). I like to give it two different treatments to add a [...]

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