Video: Delicious Duo’s Guide to Preparing Fresh Sea Urchin (Uni)

Have you ever wondered how to prepare fresh uni?

What does uni look like on fresh?

Well, you’re about to find out.

Sea urchin, or uni, is one of my fave dishes and I love eating it over a big bowl of rice covered in salmon roe (ikura). It’s creamy, and kind of tastes like a sweet ocean peanut butter.

My aunt texted me earlier in the day and said she got some fresh uni from a Facebook group directly from the fisherman. Random, but cool, right? Here they are.

First, my aunt had us pick a sea urchin. They were still moving! Apparently each sea urchin is different. Some have a ton of edible meat and some have not so much at all.

Then, we open. I consider myself an adventurous person but realize that Mike is much more adventurous than me. And much more willing to open up a moving sea urchin with scissors. I squealed a lot from the sidelines.

I videotaped it. Here is how you do it. It’s actually quite easy!

What’s that stuff inside the sea urchin?

Check out how weird sea urchin looks once you cut it open. That is definitely not what I was expecting.

uni 2

And then you’re supposed to scoop out the uni and leave the black stuff. And prepare a salt water bath to put the uni in after you scoop it.

uni 3

uni and hsiao ping ayi

Here’s the entire video and instructions below of how to actually scoop the uni out. There are 5 pieces (like starfish) in every uni.

Instructions: how to prepare fresh sea urchin (uni).

You’ll need:

– bowl with cold salted water (should only taste slightly like salt water, so a pinch is appropriate)

– bowl with cold regular water

– paper towels

– sink

– scissors

– tongs

– cutting board

– spoon or chopsticks

How to:

Hold the uni on a cutting board with tongs. Find the middle of the uni (it should be a little hole on the bottom (or top) of the uni. This is your starting point. Cut from this point outwards and open the uni like it has a cap. Best to watch the video for more instruction here.

After you open, you must fish out all the uni. Mixed in with the black stuff is the brown uni flesh that is delicious. Fish it all out carefully and put in the salt water bowl.

Once you are done fishing all the pieces out and you’ve rinsed the sea urchin, put it in the regular water (I prefer this because it washes away the salty flavor the water added).

Then, lay on a paper towel. This is only to gently pat dry the sea urchin (also optional), but I feel like this is the best for the optimal uni experience.

Eat it fresh as such or pour over rice. There are so many things you can do with the uni! Just enjoy.



Best Soft Egg Omelette Recipe Ever. (Japanese Omelette Inspired).

This is the best omelette you will ever make. It is so delicious and superior to any american omelette. It is soft and supple inside. The perfect, smooth texture that melts on your fork.

Japanese Omelette

Mike and I were inspired during our recent trip to Osaka, Japan, where we first had the superior omelette for breakfast. There is a chef making omelettes to order at the expansive breakfast buffet that Ana Crowne Plaza offers.

To illustrate how deliciously soft and supple Japanese make their eggs, here is a video of another omelette (not the one I will be documenting today) but you get the idea. SOFT. SUPPLE. Oozing with eggy love.

Japanese people are really obsessed with eggs, and I have inherited that obsession after coming back.

I mean, really! Look at how adorbs this Pikachu omelette is.

pikachu omelette

And this little puppy one.

puppy omelette

Getting to the point, you can make this delicious omelette at home. The taste, at least. You’ll have to try a few times before you can get it to be as beautiful as the Japanese.

Ingredients (serves 2)

4 eggs, whipped

1 piece of ham, cut into 1/2 inch x 1/2 inch squares

2 stalks of green onions, thinly chopped

1 pinch of salt, to taste


3 tablespoons parmesan cheese, microplaned

1 tablespoon white onion, cut into 1/2 inch x 1/2 inch squares


Non-stick pan


Recipe Directions

First, prepare all your ingredients (chop them, dice them to the sizes specified above).

Then, whip your eggs vigorously until they bubble and almost double in size. You must do this to get the texture.

Mix in the ingredients and whip vigorously again.

Divide the eggs into two portions for 2 omelettes.

Heat the pan to high, LIGHTLY spray or oil the pan completely so nothing has the chance of sticking.

While your pan is heating, whip the eggs vigorously again.

Then, turn off the heat and drop in the eggs. Immediately once the skin starts forming, start to flip the eggs. You don’t want the eggs to cook really, just continuously form skin around and cook super gently.

The inside should be soft and supple and almost halfway cooked.

Repeat with the 2nd batch of eggs.

Enjoy! Let me know how you like it!

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