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blackrice and lobster with sea urchin (uni) suace

my version -- blackrice cooked with butter and veg stock, lobster poached in lemmon butter, uni sauce made with sake, shallots, tarragon, heavy cream, and parmigiano-reggiano; finished with microgreens and japanese furikake...

"In Japanese, furikake means "to sprinkle over." Furikake are seasonings of various dried ingredients such as egg, seaweed, or sesame, made to top a bowl of plain white rice."
"Sea urchins, those spiny, round little guys moving slowly across the rocks and coral at the bottom of the ocean, are actually a delicacy in many parts of the world. Uni may be an acquired taste, but has many health benefits, and is even considered an aphrodisiac. Uni is one of the few remaining delicacies that are harvested from the wild, and are almost always hand-cut by professional scuba divers. In some parts of Korea, though, this feat is tackled by women, who train their whole lives to dive in cold water and hold their breath for long periods of time. Armed with only a mask and a knife, the “sea women” or haenyo dive as deep as 50 feet with no other gear to gather urchins, abalone, seaweed and conch to sell and help support their families.” - Food And Wine
"For creamy sea urchin sauce, the typical process is to sauté garlic, shallots, and chiles in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream. It's then cooked just long enough for the sauce to heat through and thicken, taking on a rich, glossy sheen. Both of these basic processes produce decent, simple results, but I found the finished dishes lacked brightness.
The Sicilian idea of adding wine to the garlic-and-oil base was a step in the right direction. I tried it with a Pinot Grigio, a dry vermouth, and a dry sake. The wine and sake were both great; the vermouth will do in a pinch if it's all that's in your cabinet at the moment.” - serious eats.


© Faisal Hoque
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