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CHEF ROBIN'S BLOG ON FORAGING & COOKING
IN VANCOUVER, BC
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Uni Butter Recipe

Two opened sea urchins with a spoon on a rocky surface with green seaweed.

Uni Butter Recipe

Recipe from Chef Robin Kort’s, Coastal Forager’s Cookbook!  Grab a copy here.

Makes 1½ cups (375 mL)sea urchin - uni harvest

Ingredients

  • ½ cup (125 mL) sea urchin roe, about 2 live medium sized red urchins (or 4 of the smaller green urchin)
  • 1 lb (454 g) butter, softened

Directions

Crack open the live sea urchin by cutting in a circle around the mouth, insert two spoons back to back and lever the shell so that it splits in two. Shake the any water or seaweed out of the shell.  Carefully scrape any darker thin skin or seaweed debris out of the shell, taking care not to damage the roe. Once the debris is cleared away, scoop the brightly colored roe from the shell with a small spoon and place it in a bowl, making sure there are no broken spines. Then, put the roe in a blender and mix on high speed with the soft butter until smooth. Put the uni butter into an airtight plastic container and refrigerate to set it. It also freezes well for later use. Spread it on toast or use as a simple sauce on pasta.

*The key to this recipe is to use a powerful blender and make sure that the roe and the butter are room temperature so that they emulsify properly.

Recipe by Chef Robin Kort

 

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