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Ken Oringer
A Chef with an Insatiable Appetite for Knowledge

Chef Ken Oringer of Clio - Boston, MA on
Chef Ken Oringer

370 Commonwealth Avenue
Boston, MA 02215
(617) 536-7200

Eliot Hotel 370A Mass Ave.
Boston, MA
(617) 536-7200

1704 Washington Street,
South End, Boston
(617) 536-4300

Sea Urchin with Green Apple and Wasabi Foam in Nori Croquant
Chef Ken Oringer of Clio – Boston, MA
Adapted by

Yield: 4 Servings


    Sea Urchin
  • 2 Maine Sea Urchins
  • ½ teaspoon soy sauce
  • ½ teaspoon yuzu juice
  • 1 teaspoon pickled ginger

    Green Apple and Wasabi Foam:
  • 700 milliliters green apple juice
  • 2 tablets vitamin C
  • 100 milliliters cucumber juice
  • ½ teaspoon wasabi powder, mixed with water to form a paste
  • 6 sheets gelatin, bloomed in cold water

    Nori Croquant:
  • Neutral Caramel
  • Nori Sheets

  • Micro Red Shiso
  • ¼ teaspoon lemon zest
  • ½ teaspoon chopped chives

  • Foam Canister with 2 Chargers

For Sea Urchin:
Clean sea urchin and put back in shell. Season with soy sauce and yuzu and top with pickled ginger.

For Green Apple and Wasabi Foam:
Mix apple juice, cucumber juice, vitamin C and wasabi. Add bloomed gelatin and gently heat to dissolve. Put in foam canister and chill. Add 2 chargers and set aside.

For Nori Croquant:
Grind nori in a spice grinder. Add neutral caramel to ground nori in a 4:1 ration and grind to a powder. Do not over-grind or the mixture will clump. On an inverted sheet pan, place a silpat and spray with non-stick cooing spray. Sift sugar nori mixture onto silpat over template. Warm in oven just until set. Allow to cool slightly, and then remove croquant from sheet pan.

To Assemble and Serve:
Fill nori croquant with wasabi foam and pin to close. Top urchin with croquant. Garnish with red shiso, chives and lemon zest

  • Tomato Water
  • Aphrodisiacs

  •    Published: September 2006
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