Pressed Sea Urchin Sandwiches With Soy-Ginger Butter
- Total Time
- 20 minutes
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Ingredients
- 5tablespoons unsalted butter, softened at room temperature
- 1tablespoon minced ginger
- 1tablespoon minced shallot
- 1teaspoon soy sauce
- 1long soft baguette or loaf Cuban bread
- About 2½ ounces (1 small standard-size tray with about 20 pieces) sea urchin (see note)
- Olive oil for brushing
- Coarse sea salt
Nutritional analysis per serving (4 servings)
420 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 13 grams protein; 529 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small skillet, melt 1 tablespoon butter over low heat. Add ginger and shallot and cook, stirring, until soft and translucent, about 5 minutes; do not brown. Let cool. Place remaining butter in a small bowl. Add ginger-shallot mixture and soy sauce and mix until very smooth.
- Step 2
Cut bread into 4 pieces, then slice each piece in half horizontally. Thickly spread top and bottom surfaces of each sandwich with about 1 tablespoon soy-ginger butter. Divide uni among 4 sandwich bottoms; with a butter knife gently spread it over bread.
- Step 3
Heat a griddle, sandwich press or heavy skillet until medium-hot. Close sandwiches and lightly brush top and bottom crusts with olive oil. Cook sandwich 2 to 3 minutes on each side, until golden brown. If using a griddle or sauté pan, press or weigh sandwich down as it cooks. Cut each sandwich in half on the diagonal. Sprinkle with sea salt and serve.
- Cleaned sea urchin (uni) is available prepackaged in many Japanese markets, online at catalinaop.com and by special order at many fish markets.
Private Notes