How to Prepare Uni (Sea Urchin)
How to Prepare Uni (Sea Urchin)
Guest Post
I have been eating mad Uni lately.
Here is how its done:
1. Get your connects straight with local divers. Or dive and get your own, skippy.
2. Once you got the Urchins in your crib, cut out the “Aristotle’s Lantern” with your nozh.
3. Rinse the inside with cold water.
4. Find a “channel” in the spines and make two “cuts”. Crack it open.
5. Rinse the stomach material away and scoop out the Roe.
6. Put the Roe in a colander with cold salt water. This will “firm up” the Roe.
7. Serve with No soy, only Imported Wasabi. Or with a little lemon and shallot sauce.
8. Drink with a cold clear Sake or a bottle of Albariño.
9. Enjoy
10. Pop on some Kool and The Gang and Swoop the fly girl that watched you prepare the Uni.
11. Swoop her again.
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Kool and the Gang “Misled”
24/02/2009 at 10:21 pm Permalink
That’s the perfect woman right there gentlemen, Katarina Van Derham.
25/02/2009 at 1:37 am Permalink
show us something, not how to floss. the humble masses need advice on making moves, not how to play afterwards.
maybe some fictional and nonetheless inspirational tales?
25/02/2009 at 9:27 am Permalink
MPM-
Your on the money here. This is one of those situations im jealous of not living on the WC. The shellfish out west smokes the east, All we have is Lobsters from Maine. Our Sea urchins are tiny, crabs are small yet sweet. All things that make closing on the East coast alittle more of a challange.
Couple notes on handleing the little armor piercers. When you hold them make sure you have kitchen towel in the hand. The spines have a high level of bacteria that can cause numbness and worse if not properly treated. If you cut yourself cleaning these, the night is over….You will need some sort of amona product, normally windex. We all know how that smells.
When you get to cuting these guys open, the knife works well; I like to show off my cutliery artillery and break out the kitchen sears. Clean cuts and top notch control. Allows you to make a nice circular cut if you want to serve the roe bck in the shell. Can be a nice touch and your scoring points on presentaion.
Top notch high quaility ingredients are the cornerstone of japanese cuisine. having the right condiments is that ace in the whole. I also agree keeping it simple some low sodium yamasa soy sauce. Shallot sauce ala Nobu is dope. If you are going to make some ponzu make sure you pick up yuzu juice. That will come in handy later as well. The deal closing tip though is the Wasabi. Imported Fresh Japanese Wasabi is gonna run you about a benji per pound. Peel the root grate it quickly using a citrus zester. Dont make her think you are a sushi to go or benni hana regular by mixing the fresh wasabi with the soy. That shit will have her running for the door. Some pickled ginger could work too. Stay away from the pink stuff. That stuff is too sweet and masks the minarality of the uni.
Lets talk beverage; anything clean and crisp will work. Sake is an excellent way to go; Just stay away from the sweet fruity creamy stuff. I would go with something like.
Tsukasabotan Saké, Junmai Daiginjo – (720)
Japan, Kochi
This is a Genshu Shizuku even though it’s not stated in english. A genshu means this is not diluted with water and Shizuku is akin to “free run” juice. Basically the purest, first drops end up in this bottle. This is delicate with meyer lemon aromas and fresh green grass. Off dry & has a near dark chocolate tannic finish.
When im at home making raw fish for fly model or japanese university girls I like to shake some ice up. Let her know you have a G on your chest and lay the H-Bomb on her.
In a Shaker, fill with ice
Shochu(japanese “vodka” made ussully from barley) 2oz
St Germain Liquoer(elderberry flavor) 1oz
Yuzu Juice splash
Shake well pour into a martini glass. Garnish with a twist of Meyer Lemon.
Let me know how that works out.
-HD
helping young playboys close through cuisine since 93′
25/02/2009 at 11:24 am Permalink
Dont make her think you are a sushi to go or benni hana regular by mixing the fresh wasabi with the soy.
What’s the connoisseur way?
25/02/2009 at 12:36 pm Permalink
Place the fresh wasabi on top of the uni, dip the bottom of the fish in soy sauce. Eat the pickled ginger after the uni, to cleanse the palete. Rinse and repeat. Powered wasabi is placed in soy sauce because it will dissolve in soy sauce. Fresh will not. Fresh is also much cleaner and you dont have to worry about the heat tears coming in front of your lady friend. Most sushi restaurants wont break out the fresh wasabi unless you ask or your droppng coin. Hope this is helpful.
25/02/2009 at 2:02 pm Permalink
“Most sushi restaurants wont break out the fresh wasabi unless you ask or your droppng coin.”
Excellent tip HD.
“The shellfish out west smokes the east, All we have is Lobsters from Maine.”
Dungeness crabs are great but Blue crabs and Stone crabs I will take any day over Dungeness crab.
– MPM
25/02/2009 at 2:21 pm Permalink
Powered wasabi is placed in soy sauce because it will dissolve in soy sauce. Fresh will not.
So the usual chunks of green are powdered? I’m just surprised because I’ve eaten at a lot of different places, nice ones in Greenwich where I’m known by name as well as impersonal city hot spots like Tao and Nobu, and I’ve always seen the same kind of wasabi (although some of the ginger is pink, some pale yellow).
25/02/2009 at 3:33 pm Permalink
hey G
had to let you know that judging by the pics you put up you have perfect tastes when it comes to women.
dark skin, long dark hair and round asses.
god damn!
everyone else can keep their blondes as far as i’m concerned.
25/02/2009 at 7:55 pm Permalink
Wasabi in most restaurants is purchased in powered form. Then reconsituted or rehydrated with water till it resembles the form of paste. All due respect Tao is a volume factory(highest grossing restaurant in the country), they are just printing sheets, and nobu’ s strength is in the specialty dishes. Niether place attracts folks off the boat from japan, These places have been created to apease the western palette. The raw fish is pretty marginal at both places. Pink ginger is also purchased, has been preserved.. The pale yellow is generally generally house made.
Hd
25/02/2009 at 9:26 pm Permalink
“show us something, not how to floss. the humble masses need advice on making moves, not how to play afterwards.”
As they say, “The Rest is Up to You…”
“maybe some fictional and nonetheless inspirational tales?”
Ha. Keep reading.
Help is on the way…
– MPM
26/02/2009 at 6:29 am Permalink
The raw fish is pretty marginal at both places.
So where in New York is it not marginal? Always down to try something new.
26/02/2009 at 3:55 pm Permalink
LoL, will keep the blondes gladly.
26/02/2009 at 9:09 pm Permalink
Straight up the dopest japanese meal in nyc is up at Masa in the time warner center. With Sake/Beverage pairing your looking at dropping about 5 sheets a head. Two other very creative and respectable spots would be Soto and 15 East.
Look for about 150 a person there. Now for straight up tight, rawfish check out kanoyama on 2nd ave & 13 st. That is perfectly priced for the down economy.
When your rdy for your nightcap. Take her downstairs like your going to the rest room. Bang a left at the bottom of stairwell. Roll through the bamboo Makshift wall. Looks like some cheap ass Ikea shit. Swoop her in Linen room. Tip your cap to the sushi chef on th way out.
-Hd
Internatonally Known & Locally Respected