Run sea urchin* through a tamis (ratio about 10 to 12 tongues per two cups of liquid) and reserve.
To Strauss Family Creamery Milk & Cream, add rishiri kombu and soak in the dairy for up to 24 hours (cut slits into kombu to increase surface area). Add dried shiitake (cut in ½) and simmer for 30 mins. Add bonito flakes, allow to soak until infused (about 10 minutes or so). Add Red Boat N40º or N50º fish sauce to bump up umami. Add ponzu to taste.
Strain “dashi” through fine sieve and cheesecloth. Add bloomed gelatin sheets (1.25% by weight) whilst dairy is hot, but don’t boil. When slightly cooler add reserved sea urchin liquid. Pour into capped and cleaned eggshells and chill.
Smoked Sea Urchin
Smoke grade A San Diego sea urchin with PolyScience Smoking Gun & applewood chips in a lidded container. Let the tongues sit in the smoke for 5 minutes. Use one per eggshell.
Sudachi Crème Fraîche
Thin crème fraîche with unpasteurized Marugoto Shibori sudachi juice (or use fresh yuzu or a good brand of yuzu juice), you may need to add some milk, depending how thick your crème fraîche is.
Black Cyprus Salt – Sea Rock – Kelps – Fresh Origins’ Sea Grass – Passmore Ranch Caviar.