Rich Sea Urchin (Uni) Cream Udon
Quick answer
This noodle dish combines the rich flavor of fresh sea urchin with a smooth, savory cream sauce.
What makes this special
- Rich Sea Urchin Cream Udon blends fresh uni into a smooth cream sauce for a briny, oceanic flavor.
- Half the uni melted into cream builds an oceanic, briny sauce base
- Mentaiko replaces salt while adding a second layer of umami
Key ingredients
Core cooking flow
- 1 Boil 2 packs of udon noodles according to the package timing, then reserve 2...
- 2 Slice 2 stalks of chives thinly and keep 5 g of seaweed strips ready for topping.
- 3 Add a little oil to a pan and warm it over medium-low heat.
This noodle dish combines the rich flavor of fresh sea urchin with a smooth, savory cream sauce. Minced garlic and pollock roe are sautéed in oil, then heavy cream and tsuyu are added to create a savory base. Half of the sea urchin is dissolved directly into the warm cream to infuse it with a briny aroma, while the pollock roe replaces salt to provide depth and umami. Boiled udon noodles are tossed in the sauce over low heat, adding reserved noodle water if the mixture gets too thick. The dish is topped with the remaining raw sea urchin, chives, and seaweed strips. Because sea urchin is highly sensitive to heat, the garnish portion is kept raw and served immediately before the residual warmth of the noodles cooks it, preserving its delicate sweet flavor and soft texture.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
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.
- 2Season
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.
- 3Control
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.
- 4Season
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.
- 5Finish
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.
- 6Finish
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.
After the steps
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