Jellied Shrimp and Sea Urchin

Ingredients

• 10 raw shrimp
• 1 oz each 1/2 lb fresh sea urchin
• cornstarch
• 40 fresh green soybeans in pods or 40 green peas

Jelly

• 1 oz sheet gelatin or 4 Tbsp gelatin granules

• 1 qt bonito stock

• 1/3 cup dark soy sauce

• 2 Tbsp sake

• 2 Tbsp mirin

• 1 tsp salt

• 10 bamboo skewers

Method

1. Soften the gelatin in water.
2. Devein the shrimp. Thread each shrimp on the underside from head to tail with a bamboo skewer. Boil in lightly salted water for 3 minutes, then drop in cold water and cool. Drain, pull out skewers, shell, and remove head and tail. Cut the shrimp into 1 inch pieces.
3. Coat the sea urchin with cornstarch and steam for 5 minutes. If they are very large, cut them in half after steaming.
4. Boil the soybeans( or green peas), still in their pods, in lightly salted water for 6-7 minutes. Refresh in cold water, drain well, shell, and peel off membrane.
5. Combine all the Jelly ingredients, except the gelatin, in a saucepan and bring to boil over high heat. Remove from heat. Squeeze as much water from the softened sheet gelatin possible. Add the gelatin to the hot mixture and stir gently to dissolve.
6. Add the shrimp, steamed sea urchin, and soybeans. Pour into a dampened mold and refrigerate until firm. (about 1 hour)