Creamy Uni Pasta is a fusion of Italian and Japanese cuisine, celebrated for its rich, creamy flavor. Sea urchin (uni) has a strong oceanic taste with a unique balance of sweetness and saltiness, making it an ideal match for simple dishes like pasta. When combined with creamy ingredients like heavy cream, the uni’s rich flavor is further enhanced, creating a luxurious dish. Much like Tarako Spaghetti, Creamy Uni Pasta has become one of the most popular staple items at Japanese pasta restaurants over the past few decades, cherished by food lovers for its delicate and sophisticated taste.
Sea urchin, or uni in Japanese cuisine, refers to the edible reproductive organs of sea urchins. It has a creamy, rich texture and a distinctive briny flavor that can range from slightly sweet to buttery. Uni is commonly served in sushi, sashimi, or as a delicacy in various dishes. Its bright orange or yellowish hue and intense flavor make it a prized ingredient in Japan, though its strong oceanic taste can be an acquired taste for some people.
Inspired by Italian classics like carbonara and cream-based pastas, uni pasta often features a sauce that emphasizes the umami of sea urchin. Its indulgent flavor makes it a popular choice for special dinners or luxurious lunches, yet it’s also beloved for being simple and easy to prepare at home. The key to the dish’s success lies in the quality and freshness of the uni, as fresh sea urchin significantly enhances the flavor. It’s important to source uni from trustworthy seafood shops. Once you’ve secured good-quality sea urchin, the rest is straightforward. One tip: avoid overcooking the sea urchin once it’s added to the sauce. Due to the high price of sea urchin, this dish may not be for everyday meals, but it’s a delicious treat for special occasions. Try Creamy Uni Pasta for your next celebration!
Creamy Sea Urchin Pasta
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Ingredients
- 7 oz spaghetti
- 1 Tbsp salt
- 1 Tbsp olive oil
- 1/4 onion
- 1 clove garlic
- 4 oz sea urchin
- 1/2 Tbsp sake
- 3/4 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Bring a large pot of water to a boil with 1 tablespoon of salt. Cook the pasta according to the package instructions.
- Remove a few pieces of sea urchin and set them aside for topping later.
- Meanwhile, prepare the sauce. Finely chop the onion and garlic. Heat oil in a frying pan over medium heat. Add the onion and garlic, then cook for a couple of minutes. You may need to remove the pan from heat briefly to adjust timing with the pasta.
- Two minutes before the pasta is done, add the sea urchin and sake to the onion mixture, and cook for a minute. Stir in the heavy cream, and lower the heat to avoid boiling.
- Season with salt and pepper. Add the drained pasta to the sauce and coat it thoroughly. Adjust the taste with extra salt and pepper if needed.
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