Decadent Homemade Uni Toast (Masa-Inspired)
Indulge in a luxurious home-cooked version of Masa's iconic Hokkaido Uni Toast, featuring creamy, sweet sea urchin on perfectly toasted brioche.
Ingredients
- 100-120g fresh uni (sea urchin roe), preferably 'A' grade if available
- 2 slices good quality brioche bread, about 1-inch thick
- 2 tbsp unsalted butter
- 1/2 tsp Japanese soy sauce (e.g., low-sodium Kikkoman)
- A few drops fresh yuzu juice (optional, for brightness)
- 1 tbsp finely chopped fresh chives
- Pinch of flaky sea salt (e.g., Maldon)
Instructions
- 1
Carefully remove the uni from its tray, gently inspecting it for any impurities and patting it with a paper towel if excessively wet. Be very gentle to maintain its delicate structure.
- 2
In a small bowl, gently combine the uni with the Japanese soy sauce. If using, add a few drops of fresh yuzu juice. Mix minimally to avoid breaking down the uni's texture.
- 3
Melt the unsalted butter in a non-stick pan or cast-iron skillet over medium heat.
- 4
Place the brioche slices in the melted butter. Toast for 2-3 minutes per side, until golden brown, slightly crisp, and fragrant. Ensure the bread is evenly browned.
- 5
Immediately transfer the warm, toasted brioche to individual serving plates.
- 6
Divide the seasoned uni evenly and gently spoon it onto each slice of toast, artfully mounding it slightly.
- 7
Garnish generously with finely chopped fresh chives and finish with a pinch of flaky sea salt for an added touch of texture and flavor.
- 8
Serve immediately and enjoy this decadent treat.