A Harmonious Balance of Flavors: Uni with Crunchy Rice Crackers
When it comes to showcasing the rich, buttery flavor of uni, simplicity is often the best approach. This recipe brings together a medley of textures and flavors, highlighting the star of the show: fresh, succulent uni.
The Perfect Base: Crunchy Rice Crackers
To create the ideal canvas for our dish, we’ll start with a flavorful and crunchy rice cracker. Combine 50g of Tamanishiki Rice with 500g of water and bring to a boil. Stir until the water has evaporated, then spread the mixture onto a sil-pad and dry in an oven overnight. The next day, cut the dried rice sheets into 6cm by 4cm rectangles using a scissor. Fry these in a 350-degree fryer until crispy, seasoning to taste. Set aside to await the assembly of our dish.
Preparing the Uni
Next, we’ll prepare the uni for its starring role. Carefully cut around the mouth of the uni shell using a scissor, pouring out the liquid within. Remove the tongues with a spoon and quickly rinse them in cold, salty water to preserve their delicate flavor. Reserve the uni tongues for later use.
Adding a Touch of Spice
Thinly slice a Serrano pepper and rinse the slices in cold water for 30 minutes to remove excess heat. Dry the pepper slices to prevent them from overpowering the dish.
Assembling the Dish
Now it’s time to bring all the elements together. Spoon a uni tongue onto a crunchy rice cracker, followed by a slice of Serrano pepper. Top with a delicate micro cilantro leaf and drizzle with a mixture of yuzu juice and soy sauce. The result is a harmonious balance of spicy, crunchy, earthy flavors, with the rich uni taking center stage.
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