Uni Soba Appetizer
A fancy presentation of uni (wana) served on a bed of soba noodles with a fresh wasabi-soy sauce topped with fish eggs.
1 tray Fresh Uni (Wana) (about 16 pcs)
1 bunch soba
2 tbsp Flying fish roes (Tobikko)
2 tbsp Aloha shoyu
1 tsp Wasabi paste (use more if preferred)
1 tsp Lemon juice
Fresh lemon wedges for decoration
½ tsp roasted Sesame seeds (optional)
First, make the sauce by combining the soy sauce, wasabi, lemon juice, and sesame seeds in a bowl and mix well. Cook the soba noodles to al dente. About 3-4 minutes. Drain the water and wash the noodles in a cold running water to get rid of slimy texture. Drain the cold water.
In a martini glass, place a small roll of soba noodles on the bottom. Brush some of the sauce on the noodles. Gently place two pieces of Uni on top of the noodles. Be careful not to break it as it is very delicate. Give the Uni a light brush of the sauce. Place some flying fish roe on top of the Uni (optional). Lastly decorate the martini glass with a fresh lemon wedge.