Rich Sea Urchin (Uni) Cream Udon
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Half the uni melts into the cream sauce, spreading its briny sweetness through every strand of udon, while pollock roe (mentaiko) sauteed with garlic stands in for salt.
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The other half is kept raw for the top, so the same ingredient arrives in two forms: dissolved and creamy in the sauce, cool and custardy on top.
Ingredients
Instructions
- 1
Boil 2 packs of udon noodles according to the package timing, then reserve 2-3 spoonfuls of the cooking water.
Rinse the noodles under cold water and drain thoroughly so the sauce does not become watery.
- 2
Slice 2 stalks of chives thinly and keep 5 g of seaweed strips ready for topping.
Divide 60 g of uni in half, using one portion for the sauce and keeping the rest raw for serving.
- 3
Add a little oil to a pan and warm it over medium-low heat.
Add 1 tsp minced garlic and 1 tbsp pollock roe, then sauté for 30-40 seconds, stirring constantly so the garlic smells fragrant but does not brown.
- 4
Pour in 250 ml heavy cream and lower the heat once small bubbles appear around the edge.
Stir in 1 tbsp tsuyu and cook for about 1 minute, checking the saltiness and keeping the cream from boiling hard.
- 5
Add the portion of uni meant for the sauce and gently loosen it with a spatula.
Add the udon noodles and toss over low heat for 1-2 minutes, adding reserved cooking water if the sauce becomes too thick.
- 6
When the sauce coats the noodles with a glossy layer, transfer them to serving bowls immediately.
Top with the remaining raw uni, chives, and seaweed strips, then serve before the residual heat cooks the uni.
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