fluffy eggs

ingredients:

eggs
salt
sugar
mirin
green onions, thai basil, and/or sea urchin (optional)

directions:

1.  beat the eggs with a bit of water in a bowl.  add a pinch of sugar, salt, and some mirin to taste.

2.  add in green onions if preferred.  can also substitute with thai basil or sea urchin (jason's personal favorite) if desired.

3.  cook eggs in a nonstick pan over medium-high heat, stirring occasionally to create the "fluffiness."

4.  serve immediately

japanese tapas: ika noodles, caviar, uni, uzura

ingredients:

ika noodles - squid noodles, can be bought at japanese grocery stores
caviar - sevruga pictured above
orange tobiko
uni
sujiki
uzura - quail egg
kaiware
meyer lemon
ponzu
wasabi

directions:

1.  in a bowl, mix ika noodles, black tobiko, ponzu, wasabi, kaiware leaves, and meyer lemon juice together.

2.  plating: place a mound of the ika noodle on a white plate.  off to the side put a quail egg yolk in the egg
shell and meyer lemon wedge.  garnish the ika noodles with a bit of fresh uni, orange tobiko, and sujiki.
serve immediately.

japanese tapas: sujiki, uni, sushi rice

ingredients:

sujiki

uni

short grain sushi rice

kaiware

nori

rice vinegar

mirin

sake

soy sauce

wasabi

fine sugar

fine sea salt

directions:

1.  get the sujiki ready first.  carefully dunk whole lobe of sujiki into warm salted water. carefully separate eggs from the outer membrane.  after eggs are removed, drain off excess water and marinade eggs with sake, soy sauce, and mirin. refrigerate.

2.  for sushi rice, add sugar, a pinch of salt, mirin, and rice vinegar to hot cooked rice.  mix well and allow it to cool.

3.  to plate, place a bit of the sushi rice at the bottom of a bowl.  top with a good portion of the sujiki, a lobe of uni, and garnish with wasabi, kaiware, and nori. 

uni shooters, uzura, black tobiko, ponzu

ingredients:

uni

uzura (quail egg)

black tobiko

chives

ponzu

directions:

1.  gently place uni into shot glass

2.  separate white from quail egg and plop over uni

3.  drizzle ponzu over

4.  garnish with black tobiko and chives