Three Egg Sisters (Butter Uni Miso Sauce, Ikura, Egg Yolk Over Rice)

I feel like I’ve mentioned often how much I absolutely adore sea urchin. While I most often meet it in the sushi restaurant, occasionally I’ll purchase it from the Asian grocery store if it’s available. While I have prepared it in other ways, including pasta, it is beautiful as a sauce for over rice.

Nestled with some ikura (salmon roe), an egg yolk, and some scallions, it feels both homey and decadent at the same time. Creamy, savory, but still bursting with the natural sweetness of the uni, I haven’t experimented with bottling this sauce yet since it never lasts, but I might eventually make a bunch for my freezer if it defrosts well.

Ingredients

• 1 package uni (about 6oz)
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon butter
• 1/2 tablespoon white miso
• 1 clove garlic, minced
• 3 tablespoons dashi broth
• 1 tablespoon ikura
• 1 egg yolk
• 1 tablespoon scallions, minced
• Bowl of white rice

1. In a pan over medium high heat, saute minced garlic in butter until fragrant.
2. Add white miso to pan and saute for 1 minute more. Add sake and soy sauce. Add uni and turn off heat.
3. In a blender, combine the uni butter garlic soy sauce with dashi broth until smooth.
4. Place egg yolk on hot white rice, drizzle with uni sauce, top with ikura and minced scallions.