HA. I had the same exact conversation with myself at Bestia a couple weeks ago.
Funny uni posts. I had the uni and Ikura fried rice at Night Market Song a week ago and the uni on it was pretty damn good. Pure seafood custard.
Paging @PorkyBelly, uni rice @ Terra Cotta
Pic from KevinEats
Uni Rice [$24.00] | hot stone rice with seaweed, cucumber, caviar and sea urchin
Thanks, i was all over that when i saw it on the menu. Had to do an uni rice bang bang with POT #inbeforethekevin
should’ve known you were already on top of it.
Just glad you enjoyed the urchin-forward preparation, which was on point.
It was a must order, the sea urchin ate sweet, creamy, and briny. The flavor profile of the seaweed and cucumber imparted a welcomed vegetal-forward component to the dish, natch.
The rice provided the perfect starchy foil for the the tender, perfectly yellow uni.
Mmmmmm, yelloooowwwwww (Homer Simpson drooling)
Is yellow good?
Speaking of Kevineats, WTF is going on? His last post was 12/27.
Must be out collecting similes and metaphors.
Santa Barbara uni is good again! At least the uni I got at Mitsuwa this week. They haven’t even had uni the last few times I was there, but now they did, and I bought it to make pasta, but ended up just eating it right off the little wood tray as soon as I unwrapped it. I’m a greedy, little hedonist, have I mentioned?
That’s exactly what i do with my 'nads too when i get home - unwrap those bastards and put them straight into my mouth.
As a matter of fact I have some 'nads in my mouth right now and they’re spectacular.
Oooh, what IS that?
Deep fried tempura uni
This would have been the mother of all entries for December DoTM.
How does Los Angeles not have this?
When it’s almost done he slips milt and a roe sac into the soup. He takes a sip from a tasting spoon. “No need to adjust,” he says. “It’s not a complicated thing to make.”
Fun read. Appreciate that the author has the vocabulary of a tenured geologist.