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Gallery Read the full recipe after the video. Recipe Summary Servings: 2 3114_021408_seaurchin.jpg
Ingredients Ingredient Checklist 8 (1 1/2-by-1-inch) pieces black, rye, or sourdough bread Butter 2 tablespoons cornstarch 1 cup yuzu juice 8 to 16 pieces sea urchin 1 small jalapeno, thinly sliced crosswise Maldon sea salt
Gallery Read the full recipe after the video.
Recipe Summary Servings: 2 3114_021408_seaurchin.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
3114_021408_seaurchin.jpg
3114_021408_seaurchin.jpg
Ingredients
Ingredients
- 8 (1 1/2-by-1-inch) pieces black, rye, or sourdough bread Butter 2 tablespoons cornstarch 1 cup yuzu juice 8 to 16 pieces sea urchin 1 small jalapeno, thinly sliced crosswise Maldon sea salt
Directions
Lightly toast bread pieces until crispy on the outside but still chewy inside; butter one side of each piece of toast and set aside.
In a small bowl, whisk together cornstarch with 2 tablespoons water. Place 1/2 cup yuzu juice in a small saucepan and whisk in cornstarch mixture. Bring mixture to a simmer over medium heat. Remove from heat and whisk in remaining 1/2 cup yuzu juice. Pour yuzu mixture immediately into a bowl set in an ice water-bath. Let cool completely.
Top each piece of buttered toast with 1 or 2 pieces of sea urchin and a piece of jalapeno. Spoon over cooled yuzu mixture; serve immediately.
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All Reviews for Sea Urchin with Jalapeno and Yuzu
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sea Urchin with Jalapeno and Yuzu
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
