Uni Zosui
On a cold winter night, Chef Sotohiro Kosugi of Soto made a portion of uni zosui (sea urchin rice porridge) for us — off the menu. He cooked the rice in dashi with butter, added sea urchin, shimeji mushrooms and crab meat, then topped it off with his homemade uni powder. What a way to warm up and kick off a wonderful sushi dinner!
Celia • December 28, 2009 • Share:
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