Sea Urchin and Mussels on the Shell with Seaweed Salad from Umami: The Fifth Taste by Pedro Miguel S

Ingredients

• ⅔ oz. (20 g) fresh Chondracanthus seaweed
• ⅔ oz. (20 g) tree tomato seeds
• ⅓ oz. (10 g) fresh oyster leaves
• Maras salt
• Scant ¼ cup (40 ml) cold smoked pork dashi
• 1 Tbsp. plus 1 tsp. leche de tigre
• 1 Tbsp. plus 1 tsp. white wine vinegar
• 1 Tbsp. soy sauce
• ⅓ oz. (10 g) sugar, raw
• 8 small mussels, cooked
• 1 oz. (30 g) tomato gelatin (recipe below), diced
• ⅓ oz. (10 g) seaweed, marinated in dashi
• ⅔ oz. (20 g) red onion, finely chopped
• ⅓ oz. (10 g) tobiko
• ½ oz. (15 g) leche de tigre caviar (recipe below)
• ½ tsp. lime juice
• ½ cup (120 ml) leche de tigre
• 2⅓ oz. (70 g) fresh sea urchin
• ½ Tbsp. roasted Brazil nut oil
• 2 Tbsp. soy sauce
• ⅔ oz. (20 g) fresh brown kelp
• 1 tsp. fresh chili pepper, chopped
• ⅓ oz. (10 g) fresh water lettuce (Monostroma) seaweed
• ⅓ oz. (10 g) fresh red Porphyra seaweed
• Salt
• 1 tsp. unflavored gelatin
• 1 cup (240 ml) vine-ripened organic tomato juice