Uni Pasta (Sea Urchin Pasta)
March 15th, 2013 11 Comments

Uni Pasta (Sea Urchin Pasta)

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Uni Pasta (Sea Urchin Pasta)


Uni Pasta (Sea Urchin Pasta) Recipe

Serves 2 | Prep Time: 10 Minutes | Cook Time: 20 Minutes
Adapted from: Eat A Duck I Must


4 shrimp, deveined and shelled but leave tails on
1 package fresh uni (sea urchin)
2 cups heavy whipping cream
1 clove garlic
2 egg yolks
Grated parmesan cheese
Angel hair or Spaghetti


Warm up the cream and 1 smashed clove of garlic in a sauce pan, do not let it boil. Simmer for 10 mins or until cream has thickened.

Remove the cream from heat and reserve a little for the egg yolk. Add 3/4 of the block of uni into the sauce. Using an immersion blender, blend till smooth and strain through a sieve; keep warm.

Start a pot of salted boiling water for the pasta and until al dente. Season the shrimp with salt and pepper. In a hot pan, pan-sear until the shrimp are cooked. Strain the pasta and add to a hot pan, then add the uni sauce and cook for a couple more seconds. Beat the egg yolks with the reserved cream. Remove the hot pan from the stove and slowly pour in the egg mixture while stirring. This will prevent it from turning into scrambled eggs.

Add a handful of the grated parmesan cheese and stir. Season the pasta to taste with salt and pepper. Plate the pasta and garnish with the shrimp and chopped chives.

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11 comments... read them below or add one

  1. Roy R. says:

    I love Uni and I love pasta and this recipe looks delicious. When I was living in Japan one of my favorite lunch spots was a Japanese style spaghetti restaurant called Hayashi Spaghetti. There are several branches in the Tokyo area but I used to go the one in the Nomura Bldg in Nishi Shinjuku. One of my favorites dishes was their Uni, Tarako & Ika spaghetti. Tarako is fresh Cod roe and Ika is fresh calamari. The three ingredients were just mixed together in a wooden bowl, the hot spaghetti was added and quickly stirred into the sauce and finally a handful of shredded nori was scattered on top. I sometimes make this at home when I can get the ingredients. It is absolutely delicious with a very deep sea flavor

  2. Debra Hartmann says:

    That sounds wonderful! Thanks!

  3. Tsu Lin says:

    How does a uni look like, do you buy the frozen/fresh type? Do they have one which is pre-packed and mashed???

  4. That looks beautiful! Nicely plated!

  5. Jayne says:

    I’ve always been intrigued by sea urchin. The roe looks like fish eggs mixed with crab eggs. I wonder if it tastes like that. Don’t think many places in Malaysia carry fresh sea urchin. You know of anywhere?

    • Yes, it’s the cross over of fish eggs and crab eggs like you said. I don’t know if you can find it in Malaysia, perhaps you can try Japanese stores or International food stores like Cold storage.

  6. Emma says:

    Wow, I made this and it was amazing. A truly unique may of making pasta.

  7. Promise says:

    Is it ok for me to ignore the uni? Because none of my family like uni….will the pasta turn out as good?

  8. I love uni pasta dishes! Here in LA, uni spaghetti would likely be considered Japanese-Italian fusion, so technically speaking.. still an “Asian” dish :3 Can’t wait to try it!

  9. Zoe says:

    Would that mean that the yolks would be uncooked?

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