Uni Pasta Sea Urchin

Uni Pasta Sea Urchin 

Sea urchin, known as "uni" in Japanese cuisine, is a delicacy prized for its rich, creamy texture and distinctive briny, slightly sweet flavor that evokes the essence of the ocean. Found along rocky coastal waters worldwide, sea urchins are spiny marine creatures whose edible part is the bright orange or yellow gonads. Uni has become highly popular in sushi bars and gourmet restaurants globally, admired for its buttery mouthfeel and umami depth. Due to its unique taste and limited availability, sea urchin is often considered a luxury ingredient and is best enjoyed fresh to fully appreciate its delicate flavors. On cookpad, a variety of food recipes showcase uni's versatility, with contributions from the Home Cook worldwide community who share their passion through inspired food recipes.

Nutritionally, sea urchin is a good source of protein, omega-3 fatty acids, and essential minerals such as zinc and magnesium, making it a healthy seafood choice. Handling and preparing sea urchin requires some care because the edible part is delicate and must be extracted from the spiny shell. Below is a classic and simple recipe for Uni Pasta (Sea Urchin Pasta) that highlights the creamy richness of uni paired with pasta, garlic, and a touch of citrus for balance.

Uni Pasta (Sea Urchin Pasta) Recipe

Ingredients:

• 4 ounces fresh sea urchin (uni), cleaned
• 8 ounces spaghetti or linguine
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup heavy cream (optional, for extra richness)
• Juice of half a lemon
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, chopped (for garnish)

Instructions:

1. Cook Pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Prepare Sauce:
   In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute), taking care not to brown it.
3. Add Uni:
   Gently add most of the sea urchin (reserve a little for garnish) to the pan and stir to combine with butter and garlic. Add heavy cream if using, and stir gently.
4. Combine Pasta and Sauce:
   Add the cooked pasta to the skillet and toss to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Season and Serve:
   Stir in lemon juice, salt, and pepper to taste. Plate the pasta and garnish with remaining uni and chopped parsley or chives.

FAQs About Sea Urchin

Q: How do I know if sea urchin is fresh?
A: Fresh uni should smell clean and briny like the ocean, have a bright color (orange or yellow), and a creamy texture without a strong fishy odor.

Q: Can I eat sea urchin raw?
A: Yes, uni is often enjoyed raw, especially in sushi, sashimi, or fresh pasta dishes.

Q: How do I clean sea urchin?
A: Cleaning sea urchin involves carefully cutting open the shell, removing the edible gonads, and rinsing gently to remove any debris.

Q: Is sea urchin high in mercury?
A: Sea urchin is generally considered low in mercury compared to larger seafood.

Q: Where can I buy sea urchin?
A: Fresh sea urchin is available at specialty seafood markets, some sushi bars, and Asian grocery stores.

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