Name: Sea Urchin on Soft-Boiled Egg (Uni on Ni-Tamago)
Cuisine: 和食
Ingredients: 1 Egg (Makes 2 servings; half an egg per serving); Sea urchin (uni), as much as you like; Soy sauce-marinated salmon roe (ikura), as much as you like; Wasabi, to taste; Mentsuyu (noodle soup base, concentrated type of choice), enough to submerge the egg; Water, for diluting the mentsuyu (according to package instructions)

About "Sea Urchin on Soft-Boiled Egg (Uni on Ni-Tamago)"

"Sea Urchin on Soft-Boiled Egg" (Uni on Ni-Tamago) is the signature starter served at the beginning of every course at the popular Gotanda restaurant, Shokudo Todaka. Originally named "Runny Egg Topped with Sea Urchin," it got its current name after popular blogger Masato Kogure wrote about it, quickly becoming their star dish. The key is boiling the egg for exactly 5 minutes and marinating it overnight in tsuyu. Topped with sea urchin, salmon roe (ikura), and wasabi, it creates a beautiful and perfectly balanced dish. It is meant to be eaten in one bite, allowing the sea urchin, salmon roe, and runny yolk to melt together in your mouth.

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Tips for Making "Sea Urchin on Soft-Boiled Egg (Uni on Ni-Tamago)"

Prep
- Bring the water to a rolling boil before adding the egg. Stir gently with a ladle while boiling to keep the yolk centered.
Boiling Time
- Boil for exactly 5 minutes. This precise timing ensures a perfectly runny yolk. You can shorten it by 30 seconds in the summer.
Prep
- Cool immediately in cold water after boiling. Peeling right after cooling under running water helps the shell slide off smoothly.
Seasoning
- Dilute store-bought concentrated mentsuyu according to package instructions. Keep the marinade mild so it doesn't overpower the egg.
Marinating
- Marinate the peeled egg in the diluted mentsuyu in the refrigerator for about half a day (around 8 hours).
Plating
- Trim a tiny slice off the top and bottom of the egg to create flat surfaces so it stands upright before cutting it in half.
Finishing
- After topping with sea urchin, drizzle a tiny bit of sweet soy sauce from Oita Prefecture (as done in the restaurant).
Plating
- Spoon the salmon roe generously so it overflows. At Todaka, the spilled roe is enjoyed with the next dish.
How to Eat
- Eat it whole in one bite rather than nibbling. The sea urchin, salmon roe, and runny yolk harmonize perfectly, with wasabi adding a sharp finish.

Ingredients for "Sea Urchin on Soft-Boiled Egg (Uni on Ni-Tamago)"

6 items

* Tap ingredient names to find on Amazon

1Egg (Makes 2 servings; half an egg per serving)
Seaurchin (uni), as much as you like
Soysauce-marinated salmon roe (ikura), as much as you like
Wasabi,to taste
Mentsuyu(noodle soup base, concentrated type of choice), enough to submerge the egg
Water,for diluting the mentsuyu (according to package instructions)

How to Make "Sea Urchin on Soft-Boiled Egg (Uni on Ni-Tamago)"

1
Fill a pot with water and bring it to a rolling boil.
2
Gently lower the egg into the boiling water. Stir gently with a ladle in a circular motion for 5 minutes (reduce by 30 seconds in the summer).
3
Once boiled, immediately transfer the egg to ice water or cold water to cool.
4
Once cooled, peel the egg immediately under running water, then pat dry.
5
In a container, mix mentsuyu and water to make the marinade (e.g., dilute 4x concentrate accordingly). Submerge the peeled egg and marinate in the refrigerator overnight (about 8 hours).
6
Trim a tiny slice off the top and bottom of the marinated egg so it stands upright stably, then cut it in half.
7
Place the egg halves on a serving dish and top generously with sea urchin.
8
Drizzle a tiny bit of sweet soy sauce over the sea urchin.
9
Spoon a generous amount of salmon roe over the top, letting it overflow.
10
Garnish with a small dab of wasabi. It is best enjoyed in one single bite.

Detailed Commentary on "Sea Urchin on Soft-Boiled Egg (Uni on Ni-Tamago)"

* Content organized by topics from the video.

The Signature 'Sea Urchin on Soft-Boiled Egg'

"Sea Urchin on Soft-Boiled Egg" is the signature starter served at the beginning of every course at Shokudo Todaka. When the restaurant first opened, it was actually called "Runny Egg Topped with Sea Urchin." Back then, they operated à la carte, and the dish didn't stand out much. However, after a blogger wrote about it, the name changed, sparking the restaurant's massive popularity. Today, it has become Todaka's irreplaceable signature specialty.

A Surprise Visit from the Namer, Kogure-san!

The person who named the dish is Masato Kogure, who runs the popular blog "Netafull." It all started on a cold night in February 2016 around 1:00 AM, when a tipsy Kogure-san visited the restaurant and later wrote "Sea Urchin on Soft-Boiled Egg" in his blog. During the video shoot, Kogure-san made a surprise appearance! Chef Todaka was deeply moved, expressing his immense gratitude: "I don't even know how to thank you." He credited the restaurant's current success to tech-savvy people spreading the word on social media.

The 5-Minute Boiling Technique for Runny Eggs

Cooking begins! First, we boil the egg. The key is to bring the water to a rolling boil before adding the egg, and boil it for exactly 5 minutes. This precise timing ensures a perfectly runny yolk, though it may be shortened by 30 seconds during the hot summer months. While boiling, gently stir the egg in a circle with a ladle to keep the yolk centered. Stirring with care for the entire 5 minutes is the secret to its deliciousness.

Peeling the Egg and Marinating in Mentsuyu

After exactly 5 minutes, immediately transfer the egg to cold water to cool. Peeling it right after cooling is the trick to getting a clean peel. Doing this under running water helps the shell slide off smoothly. Since its opening, Todaka has used premium eggs from Tanaka Farm in Fukaya, Saitama. Once peeled, marinate the egg in store-bought mentsuyu (diluted according to instructions, e.g., 4x dilution for 4x concentrate) for about half a day. The key is a mild marinade, as you don't want the egg itself to have too strong of a flavor.

A Professional Trick for Stable Plating

Next, we plate the marinated egg. Here is a professional tip: to prevent the egg from rolling around on the plate, trim a tiny slice off both ends to create flat surfaces so it stands upright. When cut in half, a gorgeous, runny yolk is revealed. Top each half generously with a spoonful of sea urchin. Chef Todaka laughs, admitting he piled on a bit extra today to show off for the camera. To finish, drizzle a tiny bit of sweet soy sauce from Oita Prefecture.

Finishing the Specialty with Ikura and Wasabi

Over the sea urchin, spoon a generous amount of homemade soy-marinated salmon roe (ikura), letting it overflow onto the plate. At Todaka, guests are encouraged to enjoy the spilled ikura with the subsequent dishes. Garnish with a small dab of wasabi, and this visually stunning "Sea Urchin on Soft-Boiled Egg" is complete. The yellow of the egg, orange of the sea urchin, and red of the salmon roe layer beautifully into a culinary work of art. Kogure-san happily snaps photos on his smartphone.

The Ultimate Harmony of Eating It in One Bite

Kogure-san is the first to taste the finished dish. Popping it into his mouth in one bite, he praises it enthusiastically, joking, "I think I passed out for a second from how good it was." Next, Chef Todaka tastes his own creation for the first time in years. Eating it in one bite allows the sea urchin, salmon roe, and egg to harmonize perfectly in your mouth, with the wasabi providing a sharp, refreshing finish. Instead of nibbling, eating it whole in one bite is the best way to enjoy it. This ultimate recipe is highly recommended for home parties.

About 動画 de 食堂とだか　料理人・戸高雄平

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