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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Suggested Pairings:
- Avocado Wafu Salad Recipe
- 10-Minute Heirloom Tomato Salad Recipe
- Smoked Salmon Cucumber Salad Recipe
See Also:
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.
STEP-BY-STEP PHOTOS
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.
Creamy Uni Pasta Recipe
Even without fresh uni sashimi and ikura, you can make this pasta and eat it on its own. You can also top the pasta with other ingredients such as shrimp & broccoli.
Check out the ingredients & step-by-step photos on the previous page.
Ingredients:
- 1 serving (50-90g) pasta (angel hair)
- 1/2 tbsp salt
- 2 tbsp fresh uni (sea urchin) optional
- 1 tbsp ikura (salmon roe) optional
- 1 leaf shiso finely shredded (or spring onion/basil)
- freshly cracked black pepper
(A) Creamy Uni Sauce
- 50 ml cream (lightly thickened preferred)
- 50 ml milk
- 1 tbsp uni (Sea Urchin) sauce to taste; add more for richer taste
- pinch of salt to taste
Directions:
- Cook pasta. Bring a pot of water with 1/2 tbsp salt added to a boil. Cook until al dente, about 1 minute 30 seconds for angel hair.
- Make creamy uni sauce. Meanwhile, add ingredients (A) to a small pan. Warm it up on medium heat and stir to mix well.
- Add cooked pasta to the pan of uni sauce. Coat the pasta evenly in the uni sauce.
- Transfer pasta to serving plate. Garnish with fresh uni, ikura salmon roe and shiso and black pepper. Serve immediately.
Cooking Note(s):
- The recipe that came with my bottle of uni sauce indicated 90g pasta. As I am a small eater, I used 50g pasta and I preferred it this way, as there is a lot more sauce in the plate. If you used 90g pasta, you may want to make a bit more sauce if you like.
- The pasta soaked up the creamy sauce really quickly, so cook, serve and eat this immediately.
- I’m using the combination of lightly thickened cream with full cream milk. You can use any type of cream & milk available to you – adjust the consistency by adding more milk as needed.