Ingredients

• Butter, to cook
• 4 shallots minced
• 1/2 tablespoon minced ginger
• 1/2 cup sake
• 3 cups dashi or chicken stock
• 1 cup cream
• 1 cup uni
• 2 tablespoon chopped chives
• Crab Salad, recipe follows
• 1 cup Dungeness crab
• 1 lemon, juiced
• 1 tablespoon honey
• 1/2 tablespoon chopped chives
• 3 splashes hot pepper sauce
• 1/2 cup brunoised celery or fennel
• Salt and freshly ground black pepper, to taste

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Instructions

1. Saute shallots and ginger. Deglaze with sake. Add dashi and cream. Reduce by 20 per cent. Add uni and blend. Season. Serve with Crab Salad on the side.
2. Mix all and taste.
3. Serve in hollowed out uni shells nestled in a salt pile. Garnish with chives.