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Uni Wrapped in Nori

Tenko, Hitoshi Arai / January 2011

For 10 servings

Tempura batter:
• 1/2 lg. egg
• 2/5 cup cake flour, sifted

  1. Whisk egg and 2/5 cup water in a bowl; cover with plastic wrap; refrigerate until cold.

  2. Remove chilled egg mixture from refrigerator; gradually add flour, mixing in with chopsticks (be careful not to overmix or batter can become heavy and sticky); reserve.

• canola oil (for frying)
• 2 1/2 nori sheets, lightly grilled and cut into 10 even pieces
• 20 shiso leaves
• 4/5 cup uni (sea urchin)
• 1/8 tsp. salt

  1. Heat oil in deep fryer to 320°F.

  2. Place nori pieces on clean work surface; top each with 2 shiso leaves; place uni on top of leaves, dividing evenly; roll up each sheet tightly; dip in reserved batter; cook in batches until brown and crispy; remove with a spider; place on paper towels to drain; sprinkle with salt; reserve (keep warm).

  3. To serve, cut rolls in half; place two halves on each serving plate.

What to drink: sake