Recipes

Uni toast

Nate Henssler

Executive Chef

Portsmith

Chicago
Ill.
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Menu Price: 
$14.00
Yield: 
1 serving
Ingredients: 
1
each
Sourdough bread, slice
1
tbs
Uni butter (see note)
8
each
Roasted shiitake mushrooms (see note)
8
each
Sake-compressed pear (see note)
5
each
Mustard micros
5
each
Blossoms
10
each
Smoked steelhead roe
1/4
tsp
Chives, minced
2
each
Uni tongue
1

Toast bread and spread with uni butter. Top toast with remaining ingredients and serve.

Notes: 
Note: 

For uni butter, process 1 pound soft butter in a food processor until smooth, adding 100 grams uni, piece by piece; shape into a log with plastic wrap. For mushrooms, sauté 1 pound baby shiitake mushrooms in 1 tablespoon canola oil until dark golden brown, season and let cool. For sake-compressed pear, cut 1 Asian pear into a 1/2-inch dice and combine with 1/2 tablespoon sake and 1/2 tablespoon yuzu juice in a small vacuum bag; seal on high and let marinate for at least 4 hours.

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