Uni & Caviar Jajangmyeon Risotto

Ingredients

• 1300g Arborio or short-grain rice
• 23 tbsp chunjang (Korean roasted black bean paste)
• 350g fresh sea urchin (uni), ideally Hokkaido or premium grade
• 420g sturgeon caviar
• 51.2 litres dashi or light chicken stock, warmed
• 61 small onion, finely diced
• 73 garlic cloves, minced
• 8100ml dry sake or rice wine
• 92 tbsp unsalted butter
• 102 tbsp crème fraîche
• 111 tsp toasted sesame oil
• 121 tbsp soy sauce
• 131 spring onion, finely sliced for garnish
• 14Toasted sesame seeds to garnish

Instructions

1. 1In a heavy-bottomed saucepan, heat butter over medium heat. Sauté onion and garlic until softened and translucent, about 3 minutes.
2. 2Add the rice and stir to coat in the butter. Toast for 1–2 minutes.
3. 3Add sake or rice wine and stir until absorbed.
4. 4Begin adding warm dashi one ladle at a time, stirring continuously and allowing each ladle to be absorbed before adding the next. Continue for approximately 18 minutes until rice is al dente and creamy.
5. 5Stir in chunjang (black bean paste), soy sauce, sesame oil, and crème fraîche. Fold gently to create a rich, dark, creamy risotto base.
6. 6Taste and adjust seasoning. The flavour should be deeply savoury with a subtle sweetness from the black bean paste.
7. 7Spoon into warm bowls. Crown each portion with 2–3 pieces of fresh sea urchin (uni) and a quenelle of sturgeon caviar.
8. 8Finish with a drizzle of sesame oil, sliced spring onion, and sesame seeds. Serve immediately.