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Uni Pasta

Uni pasta is a creamy Japanese pasta dish that melds the sweet, briny flavor of sea urchin roe with rich cream to make for a luxurious restaurant-style dish that's easy enough to do at home.

2 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	769 kcal	Sugar	3 g
Carbs	80 g	Cholesterol	326 mg
Protein	32 g	Sodium	259 mg
Fat	33 g	Fiber	3 g
Sugar	3 g
Cholesterol	326 mg
Sodium	259 mg
Fiber	3 g

Prep Time: 5 min Cook Time: 12 min Total Time: 17 min

https://norecipes.com/uni-pasta-sea-urchin/

Make uni cream
Set aside 1/4 of the 150 grams uni and then put the rest in a bowl and mash it with a whisk; it doesn't need to be smooth. Then you want to gently whisk in the cream.
Boil water
Bring 10 cups of water to a boil and add 1 teaspoon of salt.
Cook pasta
Add the 200 grams spaghetti and boil for 2 minutes less than the time specified on the package instructions. For example, my spaghetti takes 11 minutes to cook, so I'm going to set the timer for 9 minutes.
Saute garlic
About 3 minutes before the spaghetti is done, place a skillet over medium-high heat and add the 2 tablespoons olive oil, 7 grams garlic, and 5 grams anchovy filets. Sauté until the garlic is fragrant but hasn't started to brown yet.
Brown soy sauce
Turn down the heat and add the 1 teaspoon soy sauce; it will spatter, so be careful. When most of the liquid is gone, add the 1/4 cup sake and then turn the heat back up, bringing the mixture to a boil to burn off the alcohol.
Transfer pasta to sauce
When the timer is up, transfer the cooked pasta directly to the skillet with the garlic, and then add a ladleful of pasta cooking water. Cook the spaghetti like risotto, adding additional pasta water as needed and stirring until it reaches your desired doneness (another 2-3 minutes).
Stir in uni cream
Stir in the uni and 1/3 cup light cream and toss to coat the cooked spaghetti until it forms a creamy sauce.
Plate and garnish
Serve the uni pasta topped with a few pieces of uni and garnish with 5 leaves green shiso cut into a chiffonade (thinly sliced).

Ingredients

150 grams uni (set 1/4 aside for garnish)

1/3 cup light cream (12-24% fat)

2 tablespoons olive oil

7 grams garlic (1 large clove, finely minced)

5 grams anchovy filets (2 filets finely minced)

1/4 cup sake

1 teaspoon soy sauce

200 grams spaghetti

5 leaves green shiso (thinly sliced for garnish)

Instructions

Step 1

Make uni cream

Step 2

Set aside 1/4 of the 150 grams uni and then put the rest in a bowl and mash it with a whisk; it doesn't need to be smooth. Then you want to gently whisk in the cream.

Step 3

Boil water

Step 4

Bring 10 cups of water to a boil and add 1 teaspoon of salt.

Step 5

Cook pasta

Step 6

Add the 200 grams spaghetti and boil for 2 minutes less than the time specified on the package instructions. For example, my spaghetti takes 11 minutes to cook, so I'm going to set the timer for 9 minutes.

Step 7

Saute garlic

Step 8

About 3 minutes before the spaghetti is done, place a skillet over medium-high heat and add the 2 tablespoons olive oil, 7 grams garlic, and 5 grams anchovy filets. Sauté until the garlic is fragrant but hasn't started to brown yet.

Step 9

Brown soy sauce

Step 10

Turn down the heat and add the 1 teaspoon soy sauce; it will spatter, so be careful. When most of the liquid is gone, add the 1/4 cup sake and then turn the heat back up, bringing the mixture to a boil to burn off the alcohol.

Step 11

Transfer pasta to sauce

Step 12

When the timer is up, transfer the cooked pasta directly to the skillet with the garlic, and then add a ladleful of pasta cooking water. Cook the spaghetti like risotto, adding additional pasta water as needed and stirring until it reaches your desired doneness (another 2-3 minutes).

Step 13

Stir in uni cream

Step 14

Stir in the uni and 1/3 cup light cream and toss to coat the cooked spaghetti until it forms a creamy sauce.

Step 15

Plate and garnish

Step 16

Serve the uni pasta topped with a few pieces of uni and garnish with 5 leaves green shiso cut into a chiffonade (thinly sliced).