Crispy Sea Urchin 'Nests' with Smoked Eel

Instructions

1. 1

   Peel the taro root and shred it finely using a mandoline slicer or the shredding attachment of a food processor. Rinse the shredded taro root under cold water to remove excess starch, then drain very well and pat dry with paper towels.

   ~15 min
2. 2

   In a mixing bowl, combine the soy sauce, mirin, sesame oil, and grated ginger. Gently flake the smoked eel into small pieces and add it to the marinade. Mix to coat evenly. Let it marinate for 10 minutes.

   ~10 min
3. 3

   Carefully fold in the sea urchin to the marinated eel, trying not to break it down too much. The uni should remain mostly intact. Set aside.

   ~5 min
4. 4

   Heat the vegetable oil in a deep fryer or a deep saucepan to 175°C (350°F).

   ~10 min
5. 5

   Take small portions of the shredded taro root, about 2 tablespoons each, and shape them into nest-like forms in your hand. You can use the back of a spoon to create a slight hollow in the center.

   ~10 min
6. 6

   Carefully lower the taro nests into the hot oil, one at a time, ensuring they don't stick together. Fry for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to carefully turn them.

   ~8 min
7. 7

   Remove the crispy taro nests from the oil and place them on a plate lined with paper towels to drain excess oil. Lightly sprinkle with salt while still warm.

   ~3 min
8. 8

   Once slightly cooled, carefully spoon the smoked eel and sea urchin filling into the hollow of each crispy taro nest.

   ~5 min
9. 9

   Garnish with thinly sliced scallions and serve immediately.

   ~2 min