Uni Pasta Recipe – Japanese Style Pasta
This creamy uni pasta recipe (ウニ パスタ) makes for a luxurious Japanese style pasta that’s easy enough to make at home, yet it tastes like it came from a fancy restaurant. With spaghetti enrobed in a rich uni cream sauce made from sea urchin, garlic, olive oil, and cream, the ingredients aren’t complicated. What makes or breaks the pasta is the technique, and in this video, I’m going to show you a few easy tricks to make a delightfully flavorful sea urchin sauce that’s rich without being cloying.
✚ BOWL FROM MUSUBI KILN ✚
Get 5% off the Japanese plates, bowls and tableware I use in my videos with code: “NORECIPES”.
HELP ME OUT ▶
SUBSCRIBE ▶
FULL UNI PASTA RECIPE ▶
INGREDIENTS FOR UNI CREAM PASTA
150 grams uni (set 1/4 aside for garnish)
1/3 cup light cream (12-24% fat)
2 tablespoons olive oil
7 grams garlic (1 large clove, finely minced)
5 grams anchovy filets (2 filets finely minced)
1/4 cup sake
1 teaspoon soy sauce
200 grams spaghetti
5 leaves green shiso (thinly sliced for garnish)
✚ FOLLOW ME ✚
Instagram:
Pinterest:
Facebook:
Twitter:
✚ GEAR ✚
Most of the kitchen and camera gear I used to make this video are in my Amazon shop.
✚ MUSIC ✚
INDEX:
0:00 Intro
0:10 What is Uni?
0:38 Ingredients
1:08 Prep
2:26 Make Uni Cream
2:55 Boil Spaghetti
3:45 Make Uni Cream Sauce
6:02 Plate Uni Pasta
6:15 Taste Test
#seaurchin #japaneserecipe #pastarecipe
source
i can see you're a nice guy and all but this is straight up blasphemy
Using this much Uni in a dish is gonna be super expensive
Great lookin pasta Marc! Made my mouth water. Looks absolutely delicious. Have a great day brother. 👍
Sorry, I know this question is not about the recipe (which still sounds great and perhaps I can do it with shirataki) – but I'm looking for a traditional shirataki recipe – and as I still can't find some, I like to ask you. 🙂
I’m one of those people who really dislikes uni, but I’ve only encountered it as sushi. For me, it is textural; I just can’t get past the feeling of the chunk of raw sea urchin parts in my mouth and throat. So your recipe might be a good way for me to enjoy its flavor in a more inviting way. I love creamy pastas. I love anchovies. I love shiso. The next time I’m at the local seafood market, I will purchase some uni and give this recipe a try. Thanks Marc!
This looks amazing! Uni is my favorite sushi topping, but I never thought to use it like this. Sadly I can't find uni in my region, I suppose it doesn't help that I live in a desert…
I just love this Japanese style pasta! 😊
does uni cooked like that give off that strong smell like if you would cook dried fish? i mean is my place going to smell like it when i'm done cooking? >_< i really want to try it but i also can't cook anything that would make the place smell pungent lol.
At first, I thought Uni in the tittle stand for University like a budget college student recipe lol. Anyway thank you for the video
Unfortunately uni is super expensive in my country, what is a cheap replacement for uni?
Duuuuuuuuuuude, this is my favorite. This and mentaiko are absolutely the best ways to eat pasta. Love this so much. 🤤
The SOUND of the spaghetti!
Your chiffonnade is so much more elegant than mine! hahaha
5 minutes from my front door, they sell uni live off the boats! I'm gonna (probably) try making this, because my wife LOVES uni!
Hi Marc you got another winner there brother that looks pretty good I just got to find some place where I can find the the Umi there's a international market by my house and they have fresh seafood I'm going to start there but that looks really tasty dude I can't wait to try it anyways you have a good day and thank you again for another video another recipe this fantastic later bro your friend in the states Nicholas
Your Uni Pasta recipe is very unique. We might not be able get some of ingredients. I suppose we can improvise. Thanks for teaching me a new recipe. New supporter.
Just discovered your channel, your videos are class! I wish some of these ingredients were easier to get in the UK though because I would love to try all of these recipes myself!
I will make it this week as I have fresh uni available at a local Japanese fish monger. Been wanting to try this for a while. Thanks for posting.
Can you do omurice tutorial?