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.