Uni Custard in an Urchin Shell

Uni, or sea urchin roe, is a delicacy prized for its creamy texture and briny sweetness. Preparing a uni custard in its natural shell not only highlights its delicate flavors but also adds an impressive touch to your presentation. Here’s a recipe that will guide you through creating this elegant dish.

Ingredients:

• 4 large sea urchins (uni)
• 3 large egg yolks
• 1/2 cup dashi (Japanese soup stock)
• 1/4 cup heavy cream
• 1 teaspoon soy sauce
• A pinch of salt
• A pinch of sugar
• Chives or microgreens for garnish (optional)

Instructions:

1. Prepare the Sea Urchins:
   • Carefully cut around the top of each sea urchin shell using kitchen shears or a small sharp knife. Be gentle to avoid cracking the shell.
   • Remove the top of the shell and scoop out the uni (roe) using a small spoon. Set the uni aside in a bowl and reserve the empty shells for later use.
   • Rinse the shells under cold water to remove any remaining bits of uni and debris. Pat them dry with a paper towel and set them aside.
2. Make the Custard:
   • In a mixing bowl, whisk together the egg yolks, dashi, heavy cream, soy sauce, salt, and sugar until well combined.
   • Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps, ensuring a smooth custard.
3. Incorporate the Uni:
   • Reserve a few pieces of uni for garnish. Gently fold the remaining uni into the custard mixture, breaking it up slightly as you mix. This will infuse the custard with the uni’s flavor.
4. Fill the Urchin Shells:
   • Place the cleaned urchin shells in a steamer basket or on a heatproof plate that can fit inside a steamer.
   • Carefully pour the custard mixture into each shell, filling them about three-quarters full.
5. Steam the Custard:
   • Bring a pot of water to a gentle simmer and place the steamer basket or plate with the filled shells inside.
   • Cover the pot and steam the custards over low heat for 10-15 minutes, or until they are just set. The custard should be smooth and creamy, with a slight wobble in the center.
6. Serve:
   • Remove the custards from the steamer and allow them to cool slightly.
   • Garnish each custard with a piece of reserved uni and a sprinkle of chopped chives or microgreens, if desired.
7. Enjoy:
   • Serve the uni custard warm or at room temperature, directly in the urchin shells. Pair with a crisp white wine or sake for a refined dining experience.

Tips:

• Dashi Substitution: If you don’t have dashi, you can use a light fish or vegetable broth as a substitute, though the flavor will be slightly different.
• Careful Handling: When cleaning and handling the sea urchin shells, be gentle to prevent them from cracking, as they are delicate.
• Presentation: Serving the custard in the urchin shells adds a dramatic and elegant touch, making it a perfect dish for special occasions.

This uni custard recipe is a sophisticated way to showcase the luxurious flavors of sea urchin, creating a dish that is as beautiful as it is delicious.