Monday, 4 February 2013

Sea Urchin Shooters

Known as the hedgehog of the sea. These spiky little ocean creatures have a very rich and luscious texture, are orange in colour and have a soft briny and creamy taste. Like oysters and caviar, love for sea urchin is an acquired taste - one which I acquired at a very young age.

They are mainly served raw, with either a squeeze of lemon (Mediterranean style), or with soy and sometimes wasabi (Japanese style), however over the years many more ways of eating these delicious golden tongues have been developed.

A very simple, yet sophisticated way of eating sea urchin is to shoot it! Here are two simple sea urchin shooter recipes for you to try at home!

Sake Sea Urchin Shooters (portions per shooter)
-  one shot chilled dry sake
-  1/2 tsp mirin
-  one to two sea urchin tongues
-  chopped mint leaves
-  squeeze of fresh lemon juice

1.  Pour the mirin and one shot of sake per glass (you will need a glass that could fit more than one shot).

2.  Add one to two sea urchin tongues per glass, top with a the chopped mint.

3.  Add a squeeze of lemon juice.


Sake Ponzu Sea Urchin Shooters (four shooters)
-  one tbs rice vinegar
-  one tbs light soy
-  two tbs mirin
-  four tbs chilled dry sake
-  one quail egg yolk (or half chicken egg yolk)
-  finely chopped green onions

1.  Mix the sake, rice vinegar, soy and mirin together to make the sake ponzu.  Chill for 1 hour in the refrigerator.

2.  Add 2 sea urchin tongues, one egg yolk per glass and top with the sake ponzu mix.

3.  Top with the chopped green onions.


Bon appétit!


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