I have been wanting to make this Uni French Toast for quite some time now, having acquired the idea from the Japanese drama グランメゾン東京. I started off cutting the brioches into the sizes that I wanted. Next I soaked them up in a sauce made from Hokkaido sea urchin. I then fried the brioches on each and every side and finally garnished them with caviar. The end product was truly outstanding. The fried brioche was crispy on the outside and soft on the inside. As for the taste, the combination of uni and caviar produced a strong taste of “umami”.
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