Toasted Brioche, Uni Butter, and Shisho Leaf Salsa Verde

Make this Tonight - "Japanese Feast"

Prep Time
Cook Time


  • 1 Brioche pullman
  • Uni Butter
  • 12 Lobes Uni
  • 1/2 pound salted french butter softened
  • 1 Tablespoon yuzu juice
  • Shisho leaf salsa verde
  • 5 shisho leaves
  • 1/4 cup parsley leaves picked
  • 1/4 cup mint leaves picked
  • 1/2 cup olive oil
  • 2 cloves garlic finely chopped
  • 2 scallion whites sliced finely
  • 2 Tablespoons lemon juice
  • 1 Tablespoon rice wine vinegar
  • salt


  1. In the bowl of a mixer fitted with a paddle attachment, combine the Uni, softened butter and yuzu juice. Mix until completely incorporated, scraping down the mixer as needed. Place in a vessel coved with plastic wrap so not to form a skin.
  2. Roughly chop the herbs and combine them in a bowl. Add remaining ingredients and mix together, season with salt and set aside, can be made 24 hours.
  3. Slice brioche, toast until golden in a 325 degree oven, on a sheet tray lined with a rack.
  4. To serve temper uni butter, spread on toast and with the salsa verde on the side.