Sea Urchin Egg Custard Soup from The Sushi Experience by Hiroko Shimbo

Name: Sea Urchin Egg Custard Soup from The Sushi Experience by Hiroko Shimbo
Ingredients: ½ cup sake (rice wine); Sea salt; 2 tablespoons heavy cream; ¾ teaspoon usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce); 1 large scallop, cut in half crosswise and then into cubes of the same size as the rock shrimp; 9 rock shrimp, cut in half; 4 teaspoons tsuke-joyu (sushi dipping sauce); 1 tablespoon wasabi paste; 4 ounces uni (sea urchin) or 2 ounces good-quality crabmeat; 3 large eggs; ¾ teaspoon sake (rice wine); 1½ cups kombu dashi (kelp stock); ¾ teaspoon mirin (sweet cooking wine)

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This is a special-occasion egg custard soup made with uni (sea urchin). The flavor is rich, so I make it in small espresso cups (ovenproof) and serve it as one part of an appetizer course. If you c...

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Ingredients

½ cup sake (rice wine)
Sea salt
2 tablespoons heavy cream
¾ teaspoon usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce)
1 large scallop, cut in half crosswise and then into cubes of the same size as the rock shrimp
9 rock shrimp, cut in half
4 teaspoons tsuke-joyu (sushi dipping sauce)
1 tablespoon wasabi paste
4 ounces uni (sea urchin) or 2 ounces good-quality crabmeat
3 large eggs
¾ teaspoon sake (rice wine)
1½ cups kombu dashi (kelp stock)
¾ teaspoon mirin (sweet cooking wine)