Saturday, January 24, 2015

Shrimp & Roe Wonton

Shrimp & Fish Roe Wonton

Shrimp & Fish Roe Wonton Noodle Soup
The fish roe adds a savory sweetness to the wontons.

Shrimp & Fish Roe Wonton
24 large shrimps
3 tbsp baking soda
ice water, enough to cover shrimp
1 clove garlic, finely minced
1 tbsp grated ginger
1 stalk green onions, finely minced
2 tbsp soy sauce
1/4 tsp sesame oil
1 tsp white pepper
1 tsp cornstarch
wonton wrappers
4 tbsp tobiko (flying fish roe)
1 egg white

Shell and devein the shrimp.  Mix baking soda into ice water.  Soak shrimp in ice water solution for 15 min.
Drain shrimp.  Rinse. Drain shrimp again.
Mix garlic, ginger, green onion, soy sauce, sesame oil white pepper and cornstarch together in a large bowl.  Toss the shrimp into the mixture.  Cover and let marinate in the refrigerator for at least 1 hour.
Cover unused wonton wrappers with a damp towel while you are working to prevent them from drying out.
Brush egg white on one side of a wonton wrapper. Place 1 shrimp and a pea-sized amount of tobiko in the middle of the egg washed side of the wonton wrapper.  Fold one corner to the opposite corner to form a triangle, carefully pressing out the air before you completely seal the wonton.  If you want, you can also  bring the other two corners together to make a bishop's hat shape.
Unused wrappers can be frozen for future use.

To freeze:
Place wontons on baking sheet, make sure they do not touch.  Freeze for at least 4 hours before placing in a freezer bag or container. Cook from frozen, do not thaw.

To cook:
Bring a large pot of salted water to boil.  Add wontons one at a time, making sure that water stays boiling.  Stir and let cook for about 5 min.  Remove from water with a slotted spoon.

Tuesday, December 2, 2014


A friend of mine sent me a link that at first looked like a phishing email.  I had to text her to ask her if she sent me an email about ramen.  I am glad I checked instead of just deleting the email, because I love ramen (and all noodle soups).   I am gladly sharing this deal with you.

Ramen shops up and down California are participating in LalalaRamen from 12/1-12/14 (check fine print for exceptions).  Buy a $2 Ramen pass and get a variety of ramen at a 50% reduced price!
Stay slurpy, my friend.

Sunday, October 19, 2014

How to Prepare Live Sea Urchin

I scored a live sea urchin at HMart the other day and decided that it was time for me to rise up to the challenge of preparing live sea urchin.  I have seen the guy at the farmer's market do it, it seemed doable.  Turns out, it's very doable.
Step 1: Pick out a live sea urchin.
Step 2: Don a pair of gloves and find a pair of sturdy kitchen shears with a sharp point.
Step 3: Flip the sea urchin so that the closed opening side is up. That is the mouth.
Step 4: Carefully make a small crack near the mouth.  The shell will be hard, but is just about twice the thickness of an eggshell.  It won't take much to crack.  Cut a circle around the mouth to remove it.  
Step 5: Cut a slit in between each of the sections of golden uni tongues.
Step 6: Carefully peel off/cut away what if left of the top of the shell without nicking the uni tongues.
Step 7: Drain away the liquid inside.
Step 8: Carefully remove as much of the slimy black membrane as you could without nicking the uni tongues.  I tried using chopsticks for this, but it was too slippery.  Bare fingers work better.  Though it stains your fingers, a good scrubbing with some dish soap got most of it off.
Step 9: Use a spoon to carefully remove the uni tongues from the shell and peel away any remaining black membrane still stuck on the tongues. rinse under a gentle stream of cold water.
Step 10: Enjoy immediately.
Stuff this good is best treated with simplicity.
I opted for draping two tongues over sushi rice with strips of nori, a small Uni Don as my appetizer.  
The rest of the tongues, I made a simple Uni Pasta as my main course.

Uni Don

Uni Don
1/4 cup cooked sushi rice, slightly cooled
1 tbsp rice vinegar
pinch of sugar
2 tongues of uni
4 strips of nori

Mix the rice vinegar with the sugar in a bowl until dissolved.  Mix in sushi rice.  Top with uni and nori strips.

Uni Pasta

Uni Pasta
3 tongues of uni
1 tbsp olive oil
1 serving of hot, cooked linguine, fettuccine or spaghetti
1 tbsp of flat leaf parsley
1 tsp fresh lemon juice
sea salt, to taste

Whisk uni and olive oil together in a bowl until liquified and blended.  Toss in pasta, parsley, lemon juice and sea salt.