Creamy Uni Pasta
Last week was my birthday, so I treated myself to my favourite (though pricey) food – Japanese uni aka sea urchin. I love eating uni on its own with sake, but I love uni dishes too. So I made this creamy uni pasta which is really decadent & delicious as a pampering birthday treat to myself :)
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I used angel hair (forget about complex carb, it’s my birthday!) coated in a creamy uni sauce, and topped the pasta with fresh uni, ikura (salmon roe) and shredded shiso. This dish tasted as gourmet as it looked!
TWO MAIN INGREDIENTS (CREAMY UNI PASTA)
1. Fresh Uni
This was my little wooden crate of fresh uni from Don Don Donki (SG). It cost under S$50, which isn’t obscenely expensive like the ones sold online or at premium supermarkets that easily cost over $100. It was good enough for me. I used a bit of the uni as a garnish for this pasta, though the uni garnish is optional in this recipe.
2. Uni (Sea Urchin) Sauce
The uni sauce was also from Donki. Although a small bottle of the sauce is quite pricey (S$18 for 140g), it is made with uni extract. You only need to use 1-2 tbsp per serving. I followed the recipes attached to the bottle and made pastas & salads with this sauce. It makes a really a nice treat that is worth the occasional splurge.
Bring a small pot of salted water to boil. Add pasta (I’m using angel hair) and cook until al dente.
Meanwhile, in a small pan, heat up cream, milk & uni sauce (pictured above). Stir and mix the sauce well on low heat, and season with some salt.
Once the pasta is done, immediately transfer the cooked pasta to the pan of warmed creamy uni sauce (pictured above). Coat the noodles evenly in the sauce.
Plate the creamy pasta and garnish with uni, ikura and shredded shiso. Serve immediately.