Sea Urchin pasta with poached egg 雲丹のパスタ温泉卵のせ

japanese cake

When we got sashimi from Catalina, only “premium” uni was available. After three days, one tray was left. Since the premium uni was a bit soft to begin with and the edges were disintegrating a bit (tasted OK, though), I decided to make another version of Uni pasta. I suggested to my wife, Carbonara style or a poached egg on the top. She chose the latter.

There is nothing different from what I posted before except for placing a poached egg on the top. As before, I used angel hair pasta. I added olive oil (or butter) in the frying pan (1 tbs) and added the cooked pasta and cream (3-4 tbs) and heated it up. When the cream was slightly reduced and coated the pasta, I put the uni in the pan (leaving a few aside for garnish) and mixed them with the pasta using a silicon spatula. Then I cut the flame. I tasted it and seasoned it with a bit of salt and pepper and also mixed in finely chopped parsley (Perilla or chives would also have been fine but I did not have them).

Porched eggs were made in our usual way with the yolk still runny (using pasteurized shell eggs). I garnished with thin strips of nori.

The combination of cream, uni, and egg yolk made this dish ultra rich and creamy. Although I was a bit disappointed with the quality of the sashimi items we received from Catalina this time, this was a quite piece de resistance to finish up the uni.

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