Major yum!!
We finally broke into a bloke of frozen vana that we bought when down in San Diego for a friend's wedding. There's a seafood distributor down there called Catalina Offshore Products, and in addition to plenty of fish they sell frozen blocks of vana that restaurants use to make sauces, mousses, and panna cotta. Vana is basically a fairly low grade of uni. It has great flavor but is not formed into beautiful, solid pieces that can be placed attractively onto sushi. Vana also tends to be darker, and sometimes has tendons or shell bits in it. But because of all these reasons, it's perfect for sauces! I need to tweak my recipe, but the idea is to make a custard with egg, dairy, butter, and uni, and use it over spaghetti or soba. My first try was tasty but dense; I'll post a recipe as soon as I have the right texture!
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