Sea Urchin Custard

This custard is a rustic take on the Japanese chawan-mushi. The sea urchin, green onion, and ginger contrast with the silky texture of the custard. In fine dining restaurants you might see chefs serving a custard like this in sea urchin shells. We’re keeping it simple and serving it in Chinese rice bowls but you can also use ramekins.


2 eggs
1 teaspoon light soy sauce
1 tablespoon cooking sake, rice wine
or dry sherry
150ml good quality chicken stock
2 green onions, finely sliced
2 teaspoons grated ginger
80g sea urchin meat, torn
4 sea urchin tongues to serve (optional)


Preheat oven to 150°C.

Put all ingredients except the sea urchin into a bowl and whisk lightly to combine (you don’t want to introduce to much air). Gently stir in the sea urchin meat.

Ladle into 4 x 150ml Chinese rice bowls or ramekins and place in a baking tray lined with a tea towel.

Pour enough boiling water into the baking tray to come halfway up the side of the bowls. Cover the entire pan with foil and bake in the oven for 15 minutes. The custards are cooked when they are still wobbly in the centre as they will keep cooking once out of the oven.

Remove from the baking tray and top with the seaweed and extra


Use tamari instead of soy sauce if you are avoiding gluten.

To make this extra decadent you can add a single sea urchin tongue to the top of each custard after it’s cooked, or garnish with a tablespoon of seaweed salad.

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