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5 from 1 vote
When it comes to fancy pasta recipes, this creamy Uni Pasta Recipe is top tier! This is a sea urchin pasta dish with a creamy sauce from fresh uni. You're going to love this recipe.
If you've ever dined at high end sushi restaurants or if you are familiar with Japanese cuisine, you know about Uni. Coming from the reproductive organs of a sea urchin (yes, the prickly looking things), this orange-hued delicacy is sweet, creamy, and slightly salty. This dish is a perfect example ofyoshokucuisine, also known as western inspired Japanese food. I am obsessed with Japanese food of all kinds, so I love this style of food!
Table of Contents:
- 🎥 Watch the video of this recipe
- What is Uni?
- Why you'll love this Creamy Uni Pasta
- 🥘 What you need for this recipe
- 📋 How to make Uni Pasta
- Recipe FAQs
- Related Recipes
- 📖 Recipe
- ⭐ Reviews
🎥 Watch the video of this recipe
@legallyhealthyblonde uni butter pasta 🫡🫡
♬ original sound - emily eggers
What is Uni?
Uni is the Japanese word for Sea Urchin. While we usually think of sea urchins as dark, round shells in the ocean with big spikes, the only edible part comes from the inside of the shell, which is the reproductive organ. It is orange in color and, depending on where it is from, usually thumb-length or smaller, sweet, and creamy. The most common places to get uni from are Santa Barbara, CA, Maine, and Hokkaido, Japan. I highly recommend splurging for the Hokkaido Uni, as I find it to be the sweetest and most delicate flavor.
Why you'll love this Creamy Uni Pasta
- This recipe is so unique and uncommon in the US. Using fresh sea urchins gives this sauce a luxurious, oceanic flavor without being too fishy!
- An Uni butter sauce is PEAK fancy food and perfect for a date night or just to treat yourself!
🥘 What you need for this recipe
Ingredients and Substitutions:
- Fresh Uni -There is no substitution for this ingredient, as it is the base of the recipe. I recommend opting for hokkaido uni, as I think it is the best tasting. However, santa barbara uni or maine uni will work, too. Look for uni at your local asian market, high end grocers, a fish market, or ask your local sushi spot. If all else fails, you can order fresh uni online.
- Butter -Use a good quality, good tasting butter. Unsalted is best, as uni can occasionally be very salty, but I used salted butter and it was fine. The butter must bevery softened.
- Pasta -For this dish, I used a fresh thin pasta, like an angel hair ortagliolini
- Yuzu or Lemon Juice -The best option here isYuzu Juice! I linked the juice I use and keep on hand, but lemon juice will work if you can't find any yuzu!
- Caviar (optional) -This is obviously optional, but a dollop of caviar on top just pushes this over the edge. I always buy fromPearl Street Caviar, and theirOssetraorKalugais my favorite!
- Diamond Crystal Kosher Salt -Yes, kosher saltdoesmake a big difference. AndDiamond Crystalis the best. You can read more aboutwhy the type of salt matters here!
📋 How to make Uni Pasta
Step 1: Prepare Ingredients
Before you do anything else, pull your butter out of the fridge and let it sit out for a bit to soften. It should bevery soft.
Bring a large pot of water to a boil over high heat. Once simmering, addat least one tablespoonofDiamond Crystal Kosher Saltto the pot. More than 1 tablespoon is encouraged!
Cook your pasta to al dente according to package instructions, making sure to reserve about 1 cup or so of the pasta cooking water. If using fresh pasta, boil very quickly, then drain and reserve pasta water.
Step 2: Make the Uni Butter
In a large mixing bowl, add the uni and use a whisk to mash the uni Into what looks like an uni purée. Try to get it as smooth as possible before proceeding. If desired, you can use a food processor for this.
Add the softened butter to the bowl of uni purée, then use either a whisk or a wooden spoon to mix until completely combined. The final result will be a pale-orange butter mixture, it should not look streaky or liquid-y.
Step 3: Finishing Touches
Add the cooked pasta back to the still-warm pot, but removed from the flame. Add about ⅓ of the uni butter into the hot pasta, and stir aggressively to combine and emulsify. Add about ¼ cup of starchy pasta water while combining.
Repeat this process until all of the uni butter has emulsified into an uni sauce, using as much or as little pasta water as necessary.
Add about 1 tablespoon ofyuzu juiceor lemon juice.
Stir to combine.
Taste and, if necessary, add salt and black pepper to your liking.
💭 Expert Tips & Tricks
- If you're not sure about the taste of uni, you could add a splash of heavy cream in the final steps of this recipe to dilute it a bit further. A good quality uni, however, should taste very mild and agreeable.
- For a pasta dish with just a few ingredients, the quality of the ingredients is very important. Splurge on a high quality butter (something like kerrygold or better), and opt for good quality uni. Your tray of uni should be light and orange in color, with little to no discoloration.
- Always, always, always, use kosher salt in these recipes. If possible, opt forDiamond Crystal kosher salt!
Storage & Reheating Tips:
- Store in the Fridge:Wait until the pasta comes to room temperature and store in the refrigerator in an airtight container for 4-5 days.
- Store in the Freezer:Store in a freezer-safe airtight container for up to about 1-2 months.
- How to Reheat:Always inspect leftovers for impurities or mold by using your eyes and nose. Reheat by adding to a nonstick pan with a chunk of butter over medium-low heat or medium heat until heated through. Add more lemon and water, being careful not to over-heat.
Recipe FAQs
What does Sea Urchin taste like?
Sea urchin, or Uni, tastes like a slightly salty, slightly sweet, creamy food. The flavor can vary depending on where it is from. Overall, the taste is very unoffensive and delicate. Uni is the reproductive gland of a sea urchin, which is often served as a delicacy akin to caviar on foods such as nigiri sushi. For some, it is an acquired taste, but many people find it very tasty.
Does uni taste like oyster?
Uni, or sea urchin, has a taste that is in some ways similar to oysters. While the texture is very different, both Uni and Oysters have a slightly briny and salty taste. Uni, however, is sweeter and far less salty than oyster.
What is uni pasta?
Uni pasta is a popular Western-influenced Japanese-style pasta dish (this kind of food is calledYoshoku), that uses spaghetti along withUni, also known as the edible portion of a sea urchin, and a few other ingredients to make a sea urchin sauce.
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📖 Recipe
Creamy Uni Pasta Recipe
When it comes to fancy pasta recipes, this creamy Uni Pasta Recipe is top tier! This is a sea urchin pasta dish with a creamy sauce from fresh uni. You're going to love this recipe.
5 from 1 vote
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American, Asian, Japanese
Diet: Gluten Free
Prep Time: 30 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 45 minutes minutes
Servings: 3
Calories: 486kcal
Author: Emily
Equipment
1 Medium pot
1 Whisk
1 Mixing Bowl
Wooden Spoon or Rubber Spatula
Ingredients
- 6 oz Pasta 6 oz of dry pasta, but fresh is fine too.
- ½ cup Butter softened
- 18 pieces Hokkaido Uni roughly 18, save 2 pieces for garnish.
- 1 tablespoon Yuzu juice or lemon juice
- 1 tablespoon Kosher salt for pasta water, more to taste.
- Caviar optional
Instructions
Before you do anything else, pull your butter out of the fridge and let it sit out for a bit to soften. It should bevery soft.
Bring a large pot of water to a boil over high heat. Once simmering, addat least one tablespoonofDiamond Crystal Kosher Saltto the pot. More than 1 tablespoon is encouraged!
Cook your pasta to al dente according to package instructions, making sure to reserve about 1 cup or so of the pasta cooking water. If using fresh pasta, boil very quickly, then drain and reserve pasta water.
In a large mixing bowl, add the uni (18 or so pieces) and use a whisk to mash the uni Into what looks like an uni purée. Try to get it as smooth as possible before proceeding. If desired, you can use a food processor for this.
Add the softened butter (½ cup or 8 tbsps) to the bowl of uni purée, then use either a whisk or a wooden spoon to mix until completely combined. The final result will be a pale-orange butter mixture, it should not look streaky or liquid-y.
Place the bowl into the fridge or freezer for about 5 minutes just to firm up slightly.
Add the cooked pasta back to the still-warm pot, but removed from the flame. Add about ⅓ of the uni butter into the hot pasta, and stir aggressively to combine and emulsify. Add about ¼ cup of starchy pasta water while combining.
Repeat this process until all of the uni butter has emulsified into an uni sauce, using as much or as little pasta water as necessary.
Add about 1 tablespoon ofyuzu juiceor lemon juice.
Stir to combine.
Taste and, if necessary, add salt and black pepper to your liking.
Video
@legallyhealthyblonde uni butter pasta 🫡🫡
♬ original sound - emily eggers
Notes
- If you're not sure about the taste of uni, you could add a splash of heavy cream in the final steps of this recipe to dilute it a bit further. A good quality uni, however, should taste very mild and agreeable.
- For a pasta dish with just a few ingredients, the quality of the ingredients is very important. Splurge on a high quality butter (something like kerrygold or better), and opt for good quality uni. Your tray of uni should be light and orange in color, with little to no discoloration.
- Always, always, always, use kosher salt in these recipes. If possible, opt forDiamond Crystal kosher salt!
Nutrition
Calories: 486kcal | Carbohydrates: 43g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 2577mg | Potassium: 156mg | Fiber: 2g | Sugar: 2g | Vitamin A: 948IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
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