December 2, 2013

EAT: sea urchin (uni) toast


Ok, we have to admit that this post will not be for everyone.  There are uni-lovers and then there are uni-haters, such is life.  Here at NB, I think we'd like to sway more on the side of love.  The sea urchin sometimes called sea hedgehogs are small spiny, globular sea animals.  Their roe otherwise known as the slimy, sometimes gross looking tongue-shaped,  bright orange part is a delicacy in many cuisines such as uni pasta, uni soba, uni over rice, uni sushi, uni in a half shell, oh my!  Here for simplicity and deliciousness sake, we present the uni toast! We like it raw so in this dish, there was actually no cooking involved here except just the quick toasting of the bread.  It's almost like an uni ceviche with the lemon juice.  Continue below for this easy recipe and the different ways I tried it. 



Ingredients: 
  • 1/2 purple onion, minced 
  • 2 tablespoons fresh lemon juice 
  • 2 tablespoons cilantro, chopped or shiso leaves, chiffoned
  • 2 tablespoons scallion
  • 2 tablespoons extra virgin olive oil  
  • sea urchin "tongues" (it has to be FRESH)
  • bread (here I used bruschetta toasts and toasted potato bread)
  • salt and pepper

Directions: 
  1. Combine the minced onion,  lemon juice, cilantro, scallions and olive oil in a bowl. 
  2. Gently add the urchins and season with salt and pepper. 
  3. Let marinate while you grill the bread or prepare toasts. 
  4. Brush the bread slices with the remaining olive oil and grill over medium heat until slightly golden. 
  5. Top with the uni mix and serve.

There's lots of uni toast recipes out there that I still definitely need to to try.  Especially the one from Aldea NYC with the cauliflower puree! I adapted this one from The Food Network.  Try adding avocado or salmon roe on top too!



Here in the picture above, I tried the uni mix on top of a slightly toasted potato bun and my conclusion is everything tastes better on potato bread!  SO delicious. 



Enjoy!

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