|How to Store|
Sea Urchin / Peru Uni
This type of sea urchin is the same as that of Chilean sea urchin (Chilean sea urchin),
However Peruvian sea urchin is characterized by its firmer constitution, less melting, and less harshness.
Alum is used. The amount of alum used is extremely limited and does not impair the taste.
Frozen Product, 100g/tray, Product from Peru.
Sea Urchin 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.
- Frozen Product
- Sashimi Grade
- Wild Catch
- 100g Tray
- Best to consume between 1-2 days after defrost
- Weight indicated is the minimum what you will receive
Easy Uni (Sea Urchin) Pasta with Ikura
-10 pieces of Uni (sea urchin) *roughly 10 pieces*
-2 tablespoons of butter (room temperature)
-1/2 tablespoon crushed/minced garlic
-salt to taste
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.