Ichigo-ni Sea Urchin and Abalone Soup
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 5 servings
- Ingredients
- 8
About this dish
In southern Aomori this soup was served at Bon, New Year, weddings, and other celebrations, and its name comes from golden sea urchin in clear broth looking like wild strawberries seen through morning mist.
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The roe is heated only until its surface sets; a hard boil breaks it apart and dulls its aroma.
Ingredients
Instructions
- 1
Remove 1 large abalone from its shell, discard the viscera and mouth, and rinse.
Slice the flesh about 3mm thick so it retains a firm bite.
- 2
Shred 5 shiso leaves and thinly slice 0.5 Japanese long onion.
Drain 200g fresh sea urchin roe in a sieve without crushing it.
- 3
Bring 1000ml water to a boil over medium heat.
Add the sliced abalone and simmer gently for 2 minutes.
- 4
Reduce the heat to low, add 200g fresh sea urchin roe, and cook for only 30 seconds to 1 minute, until the surface just begins to set. Do not boil vigorously.
- 5
Season the clear broth with 1 pinch salt, 1 teaspoon sake, and 1 teaspoon soy sauce, then turn off the heat immediately.
Divide the abalone and sea urchin among bowls and top with shiso and green onion.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
Checked: 2026-08-11
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