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Uni Recipes?

rdesmond Dec 12, 2006 05:26 PM

[This thread was moved from the New England board. --The Chowhound Team]

just received a surprise gift of 160 grams of uni (sea urchin roe) cleaned, on ice, from Calif. Is there any way I can prepare it besides just eating it as sashimi? Can it be seared,, etc. like foie gras?

  1. gini Dec 12, 2006 06:25 PM

    Yes, yes you can eat it raw.

    You could also cook it with pasta in a cream sauce.

    Uni with avocado is an interesting texture combination.

    I think an uni risotto could be amazing.

    Or you could make soft boiled eggs and uni.

    1 Reply
    1. re: gini
      cgfan Dec 12, 2006 11:57 PM

      Wow these all sound like great and imaginative combinations! I've heard of the uni cream sauce before, but the others are all new to me.

      I did once come across a recipe in a "gurume" (gourmet) manga for an uni omelette. (Was it in "Oishinbo", perhaps?) If I recall correctly there was actually no egg in it but rather just purely uni, cooked in a tamago-yaki pan. The uni was prepped somehow before it was cooked, perhaps whisked or mashed in a suribachi prior to cooking - I can't remember the details...

      One day at my regular sushi bar I was feeling a bit playful and challenged the sushi chef to come up with a dessert featuring uni. What he ended up making was an uni and matcha (green tea) ice-cream gunkanmaki (battleship-style) nigiri. He hand-molded a scoop of the matcha ice-cream into a nigiri, and then surrounded it with a strip of nori and topped each with a pair of uni. The experience of the different textures, temperatures and tastes were fantastic!

    2. kare_raisu Dec 12, 2006 07:02 PM

      I buy an uni spaghetti sauce from Nijiya, a Japanese market to get my uni 'fix' when I cannot get it fresh.

      As gini recommended - please try it in a cream sauce over noodles. Be sure to garnish with shredded nori sea laver.

      I have also seen it tempura fried, which is a technique I believe sushi restaurants employ for lower grade and or uni losing freshness.

      You may want to check out the cuisine of Chile, as they have several dishes utilizing this nectar of the gods.

      1 Reply
      1. re: kare_raisu
        Pablo Dec 12, 2006 07:11 PM

        I have had uni wrapped in shiso leaf and tempura fried, it is very very good!

      2. q
        qtxniki Dec 12, 2006 07:15 PM

        I watched a great show of Dotchi no Ryouri. Where the chef used a WHOLE pallet of Uni to make tartar sauce. So decadent, but it must have been amazing!

        Uni taste great with anything rich (sauce, eggs, etc)

        1. j
          JudiAU Dec 12, 2006 11:36 PM

          I prefer it raw but very light cooking won't ruin it if you are careful. Sometimes it is wrapped and fried or gently poached. My favorite is suspended in ponzu-flavored gelatin.

          1. omotosando Dec 17, 2006 02:55 AM

            I've had seared sea urchin at sushi bars - they sear it with a blow torch-like thing. Pretty good.

            Here is a recipe for uni spaghetti. Haven't tried the recipe yet, but it sounds good - forgot where I got the recipe from:

            Spaghetti with sea urchins and clams

            Total time: 25 minutes
            Servings: 6

            Salt
            2 tablespoons olive oil
            1 clove garlic, minced
            Dash crushed red pepper flakes (optional)
            1 pound spaghetti
            1 cup white wine
            2 pounds small clams in shell (Manila type)
            2 (2-ounce) trays sea urchins
            Italian parsley, leaves only, left whole

            1. Bring a large pot of salted water to boil. Meanwhile, heat the olive oil and garlic in a large skillet over medium heat. Taste a bit of sea urchin. If it seems bitter, add a pinch of red pepper flakes to the skillet. Cook until the garlic is soft but not yet golden, 2 to 3 minutes. When the garlic has softened, add the white wine to the skillet and raise the heat to high. Cook until the wine has reduced by about half, 4 to 5 minutes.

            2. Add the clams and 1 1/2 trays of sea urchins, reserving the best for garnish. Cover and cook, stirring frequently, until the clams are all open, about 5 minutes.

            3. While the sauce is cooking, add the spaghetti to the boiling water. Cook until it is just short of al dente, soft but with a thin thread of crunch in the center, about 7 minutes.

            4. When the clams have opened, remove the skillet from the heat and stir to break up as much of the sea urchins as possible. They should blend into the sauce.

            5. When the spaghetti is done, drain it, reserving one-half cup of the cooking water. Add the spaghetti and the reserved cooking water to the sauce and place it over high heat. Cook, stirring constantly, until the sauce has slightly reduced, about 2 minutes. Taste and add salt if necessary.

            6. Divide among 6 heated pasta bowls and garnish with the reserved sea urchin and several leaves of parsley. Serve immediately.

            Each serving: 577 calories; 45 grams protein; 64 grams carbohydrates; 2 grams fiber; 10 grams fat; 1 gram saturated fat; 256 mg. cholesterol; 258 mg. sodium.

            1 Reply
            1. re: omotosando
              yjenny Apr 23, 2008 03:00 PM

              This was kind of bland for me, maybe the pepper flakes would've made a difference but, alas, I didn't have any. I did, however, mixed in some of the wasabi that came with the uni and it's not too bad. Maybe I'll try another batch with lemon juice =d

              And after eating this, I realized that I really do prefer my uni raw.

            2. k
              ktm Dec 17, 2006 03:05 AM

              Spaghetti ai Ricci is a wonderful Sicilian dish. It is a very simple and subtle pasta dish. You just boil the spaghetti, saute some garlic and red pepper flakes in olive oil and toss it all together with the pasta and sea urchin.

              1 Reply
              1. re: ktm
                pilinut Dec 17, 2006 08:13 AM

                Oooooh, that sounds good!

              2. t
                thejulia Dec 17, 2006 08:28 AM

                uni custard, chawan mushi with uni still intact, some sort of western fusion chawan mushi still intact.

                here's a good lookin recipe. yummmms:

                http://fooddownunder.com/cgi-bin/recipe.cgi?r=226711

                also check out this really interesting thai uni salad from the island of koh samui. (scroll down):

                http://realthai.blogspot.com/2006/10/...

                1 Reply
                1. re: thejulia
                  Yukari Apr 24, 2008 09:36 AM

                  Chef Ed Higgins, currently at Insieme in Manhattan, made a killer uni pasta in Tokyo at the Four Seasons Marunouchi. I don't have the recipe here but have recreated it at home a few times.

                  Saute some garlic and onions in olive oil. Add white wine (or sake) to deglaze the pan. Incorporate some tomato paste and at the last minute add the uni. Toss over angel hair pasta.

                2. d
                  dragonladycass Jan 26, 2013 01:39 AM

                  I don't know why but mussels with an uni cream sauce sounds like it would be delicious. I looked online but haven't come across a recipe. Maybe I should play around with that. :)

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