Recipe from Nobuo Tsuji, chief cook at Nadaman Japanese Restaurant at the Kowloon Shangri-La Hong Kong




  • Fresh sea urchin, 85g
  • Fresh milk, 115ml
  • Cream, 50ml
  • Egg, 3 pcs
  • Japanese soy sauce, 2 tsps
  • Mirin wine, 1 tsp
  • Beef consommé, 100ml
  • Gelatin, little



  1. Mix the fresh sea urchin, fresh milk, cream and egg, Japanese soy sauce and Mirin wine together in a cup. Reserve 3 slices of sea urchin as garnishing.
  2. Steam at 90 degrees Celsius for 18 minutes. Let it cool down and chill it in the refrigerator.
  3. Melt the gelatin into the beef consommé and chill it in the refrigerator.
  4. Remove the pudding from the cup, surround the pudding with beef consommé jelly and place the 3 slices of sea urchin on top of the pudding.


Enjoy this wonderful delicacy!