This past weekend Will and I volunteered with our church at the World Impact Teen Center in downtown to help put on a carnival to connect with the local community in preparation for a church plant. The half-shell bowl was filled with rice and uni, topped with masago, pickled vegetables, seaweed salad, and a sprinkling of sesame seeds. The uni shells were much larger than I expected and it's daunting spikes were actually quite brittle and not nearly as sharp as I would have imagined (though I still wouldn't recommend playing catch with it). But of course the highlight of the meal was the fresh uni bowl, an "off menu" item. We ordered the sushi boat dinner, which quite literally included a boat-load of food: miso soup, salad, rolls, nigiri, chicken teriyaki, tempura, green tea ice cream, all served alongside an assortment of Korean banchan. One Saturday afternoon I finally managed to convince Will to make the long drive east to satisfy my curiosity (and our stomachs!). I've had uni in several different preparations including sushi, hand roll, and pasta (one of my favorites!), so when I heard about the fresh uni bowls served on the half-shell from Man Sun Japanese, I was intrigued! Uni has a subtle sweetness, lusciously creamy texture, and very little brininess when served fresh. I wonder who was the first person to make the magnificent discovery that there is in fact heavenly deliciousness hidden inside their spiny, fortified, exterior. Sea urchins aren't the friendliest looking critters.
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