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.
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| 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.
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| 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.
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