Creamy Uni Pasta is a popular pasta dish in Japan that uses fresh uni (sea urchin) and a creamy savory sauce packed with umami. If you are a fan of Japanese flavors and fresh pasta, then this post is for you!
Ingredients:
- Pasta – I am using dry pasta
CREAMY SAUCE INGREDIENTS
- Butter
- GarlicΒ (Minced)
- Miso paste – I like using white miso paste because it gives a more mild flavor. If you don’t have miso paste, you can substitute by increasing salt or a drizzle of soy sauce.
- Heavy cream – I am using full fat regular heavy whipping cream
- Pack of uni – You can find this at Japanese grocery stores, certain Asian stores, or purchase online
- Salt & pepperΒ to taste
OPTIONAL TOPPING
- Thinly sliced NoriΒ Dried seaweed
- Parmesan cheese
- Chives or green onion
- Oba or perilla leaves
What is Uni?
Uni is a Japanese name for the edible gonads (golden orange colored) of the sea urchin. I bought this sea urchin from 2 different Japanese grocery stores. The size, freshness, and quality of the uni depend on where the uni is from as well as the market you go to. You can see there is a clear difference in size and color between the two packs. Both were fresh, however, in terms of the quality, the bigger one was better in my opinion – it was richer, creamier, and overall tasted better.
Can you store creamy uni pasta?
You want to eat uni as fresh as possible, on the same day if possible. I usually get my uni the same day otherwise uni is prone to getting bitter really quickly. Any dish made with uni should be consumed quickly for this reason as well which is why I try to make one portion size. If you cannot finish it, you can store it in an air tight container and eat it the next day. But I would not keep it longer than that.
Creamy Uni Pasta
Ingredients
- 1/2 lb Dry spaghetti 8oz
Creamy Sauce ingredients
- 1 tbsp Butter
- 1 tbsp Garlic about 4 cloves grated
- 1/2 tbsp Miso paste
- 1.5 cups Heavy cream
- 1 pack Pack uni about 100g or 3.5oz
- 4 tbsp Reserved pasta water
- Salt & pepper To taste
Optional topping
- Thinly sliced Nori Dried seaweed
- Parmesan cheese
- Chives or green onion
- Oba or perilla leaves
Instructions
- Cook pasta according to package
- While pasta is cooking, make the sauce
- To make the sauce, on low heat, melt butter in pan
- Toss in grated garlic and cook until aroma seeps out into the butter
- Pour in heavy cream, miso paste, salt and pepper
- Once the sauce heats up, add in uni (make sure to save a few good pieces to top at the end)
- Lightly mash the uni and cream it in the sauce. I like having bits of uni in the sauce so I don't mash it in too much
- Once the pasta is done, reserve about 4 tbsp of pasta water and drain the rest
- Quickly toss in cooked pasta and the reserved pasta water and mix until sauce is creamy and fully combined (you want to work quickly so you don't overcook the uni)
- Plate and top with optional ingredients. I love using chopped green onion, perilla leaves, and parmesan cheese
- Add reserved uni on top. Serve and enjoy!
