Seaweed Sea Urchin Salad with Squid Ink Vinaigrette

Ingredients

Yield:

Serves 1

• Salad

  • 2 TBS Red and Green Tosaka Seaweed
  • 2 TBS Kombu (Julienne)
  • 2 TBS Ogo
  • 2 Uni tongues (Sea urchin roe method)

• Vinaigrette

  • 1 TBS Squid Ink
  • 2 TBS Olive Oil
  • 1 TBS Yuzu Juice

• Garnish

  • 1 TBS Cornstarch
  • 2 TBS Ogo
  • 1.5 tsp Chili Oil

Preparation

Difficulty:

Easy

Total Time:

5 Minutes

 

1. Method

   1. Mix Seaweeds together in a bowl
   2. In a small bowl, add squid ink, yuzu juice and whisk together
   3. Then add olive oil to make your salad dressing
   4. Toss the seaweed in salad dressing
   5. Dust the ogo with corn starch and deep fry until crisp
   6. Place the seaweed salad in a bowl
   7. Top with uni and crispy ogo