Chef Ming Tsai tastes some bull kelp from the Pacific ocean.

Ingredients:

4 shallots minced
1/2-Tbs. minced ginger
1/2-cup sake
3 cups dashi or chix stock
1 cup cream
1 cup uni
2 Tbs. chopped chives
butter to cook

Directions:

1. Sautee shallots and ginger.
   
2. Add dashi and cream.
   
3. Reduce by 20 percent.
   
4. Add uni and blend.
   
5. Season to taste.

Salad

Ingredients:

1 cup Dungeness crab
juice of 1 lemon
1 Tbs. honey
1/2-Tbs. chopped chives
3 splashes Tabasco
1/2-cup celery or fennel brunoise
salt and pepper

Directions:

Mix all and taste.

Plating: Serve in hollowed out uni shell in salt pile. Garnish with chives.

Wine: Dry Sauvignon Blanc

Copyright Ming Tsai, 2000, All Rights Reserved