Uni Don Japanese Set Meal – 海胆饭套餐

This is for the Japanese food lovers! Today’s recipe will prepare you to make your own Japanese set meal, from doing your own Uni Don (sea urchin rice), chawanmushi, all the way down to your own sashimi!

For that fresh taste of the sea, we have added in a  good serving of uni as well. Uni may not be cheap, but for that price you’re paying to make it at home, the servings are huge compared to what you’ll get in restaurants outside. In making the rice, it’s very key to add in the vinegar mixture right after the rice is steamed. We also added clams to the miso paste to make a yummy miso clam soup. Remember also to only use ONLY sashimi grade salmon and tuna!

In over an hour, you’ll have yourself a fabulous treat of Japanese food for yourself and your loved ones. A perfect weekend treat!

Also, check out the awesome appliances and diningware from Metro that we used for the recipe as well :- http://bit.ly/TMMUniDon1

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  • Servings: 3

  • Time: 1 hrs 30 mins

  • Skill: Intermediate

Uni Don:

  1. 150g fresh uni / sea urchin

  2. 6 shiso leaves (optional)

  3. 300g japanese rice

  4. 450ml water

  5. 150 ml rice vinegar

  6. 3 tbsp sugar

  7. 1 tbsp salt


  1. 90g ikura / salmon roe

  2. 3 eggs

  3. 360ml dashi / bonito stock

  4. 1 tbsp cooking sake

  5. 1 tbsp mirin

  6. 1 tbsp light soy sauce

  7. 6 slices narutomaki / cured fish surimi

  8. 6 slices shiitake mushroom

  9. 6 pcs japanese crab stick

Clams miso soup:

  1. 200g clams

  2. 15g ginger strands

  3. 600ml dashi / bonito stock

  4. 2 tbsp miso paste

  5. 1 tbsp light soy sauce

  6. 1 tbsp cooking sake


  1. 200g sashimi grade salmon

  2. 200g sashimi grade tuna

  3. shaved daikon

  4. shiso leaves (optional)

  5. Wasabi

  • Wash and soak 300g japanese rice for 30 minutes

  • Drain and add 450ml water (adjust to rice cooker), set to cook in rice cooker

  • Crack and beat 3 eggs in a bowl

  • Mix in 360ml dashi / bonito stock, 1 tbsp cooking sake, 1 tbsp mirin and 1 tbsp light soy sauce

  • Pour mixture through a strainer

  • Add to 3 chawanmushi cups 2 of slices narutomaki, 2 slices shiitake mushroom and 2 pieces japanese crab stick each.

  • Pour egg mixture into the cups, add a piece of cloth onto and cover with lid

  • Steam at medium heat for 10-15 minutes

  • Mix in a bowl 150 ml rice vinegar, 3 tbsp sugar and 1 tbsp salt. Set aside

  • Remove rice from cooker and slow mix in vinegar mixture

  • To a pot add 600ml dashi / bonito stock, 2 tbsp miso paste, 1 tbsp light soy sauce, 1 tbsp cooking sake and 10g ginger strands

  • Bring to boil, add 200g clams cover and cook until clams open up

  • Transfer to bowls and top with ginger strands

  • Remove chawanmushi from steamer and add 30g of ikura / salmon roe to each cup

  • On a plate, add shaved daikon and shiso leaves

  • Cut 200g of sashimi grade salmon and tuna into sashimi slices, add to plate and serve with wasabi on the side

  • Add rice to serving bowl, garnish with shiso leaves and topp with 50g fresh uni / sea urchin or more for each serving.

  • Serve uni don, clams miso soup, ikura chawanmushi and sashimi as a set