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Chef’s RECIPE@ホーム

Tender veal roast with sea urchin zabaglione sauce




Rich zabaglione sauce with lightly grilled sea urchin and whipped egg yolk brings out the best in this tender veal roast.

Processed seafood used

IL GHIOTTONEYasuhiro Sasajima

After training in Italian cuisine in Japan’s Kansai region, Sasajima worked as chef at La Tour, La Vita Takaragaike, and Il Pappalardo. In 2005, he opened the “Kyoto-style Italian” restaurant Il Ghiottone in Marunouchi as owner and chef. In 2007, he became the first Japanese chef to participate in the Italian culinary summit Identità Golose. Today he regularly appears on television, in magazines, and in other media.

Cooking time
30 minutes
Total servings
Cooking time
30 minutes


Sea urchin
80 g
Veal roast
Egg yolks
Salt and pepper
As needed
Kanjime spinach
80 g
Unsalted butter
1 Tbsp
Black garlic and potato puree*
As desired


  1. Cook the veal roast well in an oven for 12-15 minutes at a low temperature. Next, charcoal-grill it to add fragrance. Sprinkle it with the salt and pepper.
  2. Combine the egg yolk and sea urchin in a bowl, place the bowl in warm water, and then whisk. Add salt while whisking until the mixture thickens. Finally, add some more sea urchin.
  3. Briskly stir-fry the kanjime spinach in unsalted butter, and then transfer it to a plate with the black garlic and potato puree. Add the veal roast to the plate, and then pour the sea urchin and egg yolk sauce generously over the top. Sear with a blowtorch to finish.