Frozen sea urchin, roe sea urchin, from Chile - a great delicacy in Japanese cuisine.
Uni is a Japanese name for sea urchin gonads, an organ which produces the animal’s roe. It is the only edible part of the sea urchin, commonly consumed in various European, South American, and Asian countries.
The texture of uni should be firm, creamy, and smooth, while its flavour is rich and briny.
Uni is full of sugar, salt, and amino acids, giving them an umami-salty sweetness. Like oysters, they tend to taste like the ocean they come from and the type of seaweed they feed on.
Uni has a very distinct flavour and it can be eaten in many combinations. It's well paired with sushi and other seafood. But it tastes great when combined with pasta, such as linguine, spaghetti, and ravioli. If you want something more special, try uni with baked shrimp or served inside tacos.
Scrambled Eggs with sea urchin by Gordon Ramsey (Yummly pick)
Ingredients for 2 servings:
- Crack and add eggs into a nonstick skillet or saucepan. Do not beat eggs or season yet.
- Add butter and place pan over medium heat.
- Use a rubber spatula to constantly stir and turn the eggs until they start to thicken, scraping down the bottom and sides.
- Remove from heat, and continue to stir, cooking the eggs off heat for 20 seconds, then on heat for 90 seconds until eggs are soft, but not runny, about 4 minutes altogether.
- Add in 1 sea urchin tongue, and stir, chopping it up slightly with the spatula.
- Fold in chives, crème fraiche, salt and pepper, folding in to incorporate.
- Taste for seasoning and adjust if necessary.
- Remove from heat.
- Place one sea urchin tongue at the bottom of each plate.
- Divide eggs evenly and top with remaining tongues.
- Shave white truffle over each dish and serve immediately. If you don’t have access to white truffle, a small drizzle of truffle oil would be a great substitute.