- Joined Jun 8, 2010
I eat it raw often - I appreciate the presentation suggestion. BTW eaten in the shell one needs to clean it first as the viscera is undesireable - I am not familiar with korean urchin but the urchin on the california coast need cleaning to a degree (please correct me if I am wrong!).Try it Korean sashimi style. Snip the bottom open, remove the lantern. If it seem as though there's a lot of sand in there, you may want to rinse the urchin out.
Put the urchin in a bowl with the opening up. Add a little ponzu, then a handful of sushi rice -- preferably just the slightest bit warm.
The diners use a small spoon to mix the rice with the roe themselves, then eat with the same spoon.
Chase with cucumber/soju cocktail.
I'll definitely try the fish recipe - I'll use whatever quality fish I happen to spear next time I go diving. I have tried the baguette/lemon many times and will many more. Thanks!Other than eating it more or less plain, you can try this, which is a bit of a pain but absolutely delicious.
Get a nice thick fillet of sea bass, which should be in season now. Get it with skin on -- this matters. (I think the Pacific bass is what the Japanese call suzuki; in the East we'd use stripers.) Salt it, let rest 30 minutes, then rinse gently and pat very dry. With a very sharp, thin knife, slice the meat thinly without passing through the skin, so it's like little leaves of flesh attached to the skin. Skewer it crosswise and then at an angle with a few thin bamboo or metal skewers so it'll hold together. Baste the skin with very hot oil two or three times, then the flesh side once. Broil on the skin side for 2 minutes to make a very crunchy brown skin. Remove the skewers. Take as much sea urchin as you can and pack it on and between the leaves of the flesh, so it's pretty much totally coated. Broil it on the flesh side until the sea urchin is sizzling and just turning golden. Serve immediately with wedges of citrus, ideally sudachi lime but you could use Key limes or something else very sour and floral that happens to be around.
Then there's always the French approach: rinse it gently if need be, spread it on baguette, sprinkle with fleur de sel if you've rinsed it, and eat at once with a little lemon to bring out the full flavor.
Another very popular option is to mail the live urchins to me in a super-fast overnight thing with some dry ice to keep them alive. I'll make sure they get a good home. /img/vbsmilies/smilies/drinkbeer.gif