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Uni Shooters

September 14, 2012 by Jennifer Che 11 Comments

Uni ShootersDid you hear?

I was beyond excited when I found out that Cambridge would be getting its own H-Mart (Korean grocery store). Really? Finally! Super convenient access to a wide variety of fresh Asian vegetables, tofu, various types of sashimi, soup bases, etc.

Altough we don’t really cook that much Korean food at home (with the exception of a few dishes I’ve learned through the years), I’m still excited at the prospect of a big Korean market near me because, typically, they also stock tons of Japanese ingredients.

As you must have gathered by now, I love Japan and all things Japanese.

A couple weeks ago, my extended family traveled to Los Angeles for a summer trip. While we were there, we enjoyed a lovely dinner at Matsuhisa, Nobu’s original restaurant in LA (post coming, hopefully soon!). Bryan and my brother-in-law, Mike, ordered uni shooters.

According to both of them, it was one of the best uni shooters they had ever had in their lives.

So of course, when we got back to Boston, what’s the first activity we did together?

Make uni shooters, of course.
Uni Shooter ingredients
Mike, who’s Korean, (you’ve seen his awesome Korean recipe on this blog before), headed out to various places (mostly H-Mart in Burlington) to pick up necessary ingredients. A bottle of sake, fresh uni (sea urchin), fish eggs (you can get orange or black – he just prefers black), quail eggs, and ponzu sauce (not pictured). He also gathered some baby scallions from his backyard garden.
Quail Egg
One you have all your ingredients, it’s really not hard to put it all together to make this shooter. Seriously, after procuring all the ingredients, the most challenging part is probably separating the quail egg yolks from the whites, which is harder than the same task on a chicken egg. If you have an egg separator, you might want to try using it here!
uni + eggStart with a nice little shot glass and add 2-4 pieces of fresh uni. Honestly, the order is not crazy important, but we added sake and then the yolk, but reverse is probably not a bit deal either.Pour sake and ponzuAdding Liquids: This part is a bit subjective and we definitely played around with various ratios (although we didn’t exactly measure anything!).  As a general rule, add enough sake to cover the uni, and then add a “splash” of ponzu sauce (like a teaspoon or so?). Too much ponzu will make it unbearably salty. Of course, this will depend on the brand of ponzu sauce you buy as well, as they vary in saltiness.

You definitely want to try to use good ponzu sauce. Ideally, try finding one from Japan that includes real yuzu, (not just lime or lemon), such as this one.
garnishAdd garnishes, like finely chopped baby scallions, chives, and tobiko (fish eggs). Mike likes black tobiko, which is a bit more expensive (I think our pack was a little under $10), but the orange kind you typically find works just as well.Uni ShootersAnd then serve!

I seriously thought it was fantastic. Here’s my reaction as I drank my first home-made one.

Jen trying uni shooters

 Uni Shooters
Servings: 6-8 uni shooters

Ingredients
2 “flats” of uni (12-15 pieces per flat?)
1 dozen quail eggs
1 bottle of sake (300 mL) – [Mike’s favorite cheap brand]
1-2 tsp finely chopped scallions
1 package of tobiko or other fish eggs (about 4 oz?)
optional – tabasco sauce
1 bottle of ponzu sauce with yuzu

Add 3-4 pieces of uni to the bottom of a shot glass. Add enough sake just to cover the uni (about 1/3 up the glass). Separate the yolk from the egg of the quail egg (easier said than done! If you have an egg separator, use it!). Add the yolk. Add a splash of ponzu sauce (if you like you drinks saltier, you can add more – this is sort of subjective and dependent on how salty your ponzu sauce is). Top with tobiko and chopped scallions.
Serve!

Enjoy!!
Uni Shooters

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Filed Under: Japanese, Recipe, Seafood Tagged With: drinks

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Comments

  1. Tiffany Wang says

    September 14, 2012 at 8:56 pm

    Thank you Jenn for letting us know about H-mart. I can’t wait – no more driving to Burlington!!!

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  2. Jennifer Che says

    September 14, 2012 at 10:05 pm

    You’re welcome! I think they will be renovating the space for about 6 months, so look for it to open around February or March!

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  3. Alvina says

    September 15, 2012 at 1:46 am

    I loved the text placement on the pictures. 🙂
    Did the homemade ones taste as good as the ones from LA?

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  4. lee says

    September 15, 2012 at 9:50 am

    Could you comment on the quality of the uni from H-mart? I love uni but I am always weary when I see it at the super market.

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  5. Mike says

    September 17, 2012 at 5:01 pm

    Uni from H-Mart!?…..Never woulda thought. We’ve got one here in denver, so I’m gonna have to check it out.

    How did it taste?

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  6. Jennifer Che says

    September 17, 2012 at 5:47 pm

    Lee – I did not have the uni on its own, but it tasted fine when mixed with soy, ponzu, sake, etc. Perhaps you don’t need as good quality uni for shooters?

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  7. Jennifer Che says

    September 17, 2012 at 5:47 pm

    Alvina -I don’t know! I didn’t have one in LA. I’ll have to ask my husband or Mike and get back to you on that!

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  8. Jennifer Che says

    September 17, 2012 at 5:48 pm

    Mike – I didn’t eat the uni by itself, only in a shooter. In the shooter it tasted fine, but then it’s possible any “stinky” flavors were masked by the strong sake and ponzu!

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  9. [email protected] says

    September 18, 2012 at 7:35 am

    This is one of those very interesting posts that you want to try right away and yet you don’t really know what you are in for….never tried Uni shooters, but it just bumped to my #1 on must try bucket list.

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  10. Jennifer says

    April 1, 2017 at 5:17 pm

    I have been dying to try uni and as I live in fort lee nj we have some of the best Korean and Japanese supermarkets available. What I would like to know is if I can make these shooters without the egg and if so will it drastically change the taste?

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    • Jennifer Che says

      April 6, 2017 at 11:22 pm

      My guess is that it will taste different, but probably still tasty. Try it and let me know!

      Log in to Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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