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Uni with Yuzu Gelée

Uni (sea urchin) on a bed of crispy asian pear, tangy grapefruit and yuzu dashi gelee. A simple Japanese inspired appetizer that will impress your dinner guests.
Course Appetizer
Cuisine French, Japanese
Level Intermediate
Main Ingredient Shellfish
Diet Dairy-Free, Gluten-Free, Low-Carb


for yuzu gelée

  • 1 tablespoon water
  • 1 teaspoon gelatin powdered
  • 1/3 cups dashi
  • 2 tablespoons yuzu juice
  • 1/2 teaspoon kosher salt

for salad

  • 1/2 asian pear chilled (cut into 1/8" cubes)
  • 3 - 4 wedges grapefruit chilled (peeled and torn into small segments)
  • 1 tablespoon chives finely chopped


  1. Add the water to a small ramekin and sprinkle with gelatin. Let it rehydrate for a few minutes. Put the ramekin in a microwave and zap for about 20 seconds or until it just starts to bubble (careful it will boil over quickly). Add the melted gelatin to the dashi, yuzu juice and salt, stirring to combine. Cover and refrigerate until set.
  2. To make the salad, just add the pear and grapefruit into a bowl. Use a fork to crumble up the set gelatin and add it to the fruit. Sprinkle with the chives and gently mix together. Using a 2.5" round ring mold (I used a round cookie cutter), put down a layer of the fruit and yuzu gelée. Top with uni in a spiral pattern and remove the ring mold.