We like to first enjoy uni in its pure form, with wasabi and soy sauce and nori seaweed which has a special affinity to uni. I garnish uni with nori strips. I also serve uni on top of slices of lemon. The very subtle lemon flavor is transferred to the uni. This has to be tasted with sake. Aaaah, a fresh ocean taste spreads in your mouth. No other drink will go with uni.
I mentioned earlier in my blog that my wife loves a donburi dish made with uni and ikura (salmon roe) called uni-ikura-don うにいくら丼 and that she had one in Otaru last time we visited Japan. So, by her request, I made a mini uni-ikura-don. Unfortunately I did not do a good job making “golden thread” omelet 金糸卵 this time (I browned the omelet but it tasted the same). Assembling of this dish starts with a bed of sushi rice. Scatter thinly cut strips of nori, place ikura and uni, garnish with a chiffonade of perilla and golden thread omelet. I dissolved real wasabi in the “sashimi” soy sauce and served it on the side to be poured over. Mmmm…this may be too much of a good thing!