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Air Flown Fresh Sea Urchin Narabi ~ Bafun Uni ~ 250g
SGD $283.00
▼Fresh Sea Urchin / Uni (雲丹) Guidence▼
*PLEASE TAKE NOTE*
Our Air Flown Fresh Sea Urchin / Uni is flown in upon request. This is to ensure that you get the freshest quality.
Order by the end of Sunday for delivery on Friday in the same week.
We do not deliver on Public Holiday.
**PLEASE READ OUR TERMS & CONDITIONS**
Sea Urchin / Bafun Uni (雲丹) Information
Uni is a Japanese name for sea urchin gonads, an organ which produces the animal’s roe.
It is the only edible part of the sea urchin, commonly consumed in various European, South American, and Asian countries.
The texture of uni should be firm, creamy, and smooth, while its flavor is rich and briny.
What is difference between Murasaki Uni and Bafun Uni?
Murasaki uni is the most common type available in Japan.
It comes from a dark purple sea urchin with long pointed spines.
Murasaki uni is mustard yellow in color and has a clean, mildly sweet taste.
Bafun uni is compact in size and comes from a smaller sea urchin, harvested from much deeper ocean depths.
This gives the uni a bolder taste that’s rich in umami and sweet taste, slightly bitter.
Due to its size and distinct flavor, bafun uni is best suited for cooked dishes and sauces. It’s also suited on Sushi.
It has a dark orange color, which is why it’s sometimes referred to as aka uni, or red sea urchin.
| Best for | |
|---|---|
| How to Store | |
| Origin | |
| Preservation | |
| Best To Consume | Within 2 days once received |
- Air Flown Fresh
- Sashimi Grade
- Wild Catch
- 250g Tray
- Best to consume between 1-2 days
- Weight indicated is the minimum what you will receive
Easy Uni (Sea Urchin) Pasta with Ikura
Ingredients:
-1 tray fresh uni (sea urchin) *roughly 10 pieces*
-300g pasta
-2 tablespoons of butter (room temperature)
-1/2 tablespoon crushed/minced garlic
-salt to taste
–ikura (optional)
-furikake (optional)
Directions:
1. Cook pasta in boiling salted water according to package directions.
2. Mash butter and uni in a bowl (reserve 2 best looking uni pieces for garnish)
3. When the pasta is al dente, drain quickly and return to pot. Reserve some of the starchy water. Turn on low heat and pour in the uni/butter mixture.
4. Gently stir pasta and sauce together until well combined. Slowly add the starchy water if you see the pasta needs more moisture.
5. Using the twisting technique, plate the pasta into a nest (I did a sideways nest) and add a generous portion of ikura on top. Alternatively, you can soft poach or sous vide an egg and use that as the pasta topper.
6.Sprinkle furikake, then top it all off with the beautiful piece of uni.
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