Sea urchin & ikura cream pasta | Elegant & gourmet recipe

How to make a little luxurious sea urchin and ikra rich cream pasta you can make as a reward for yourself when you worked hard. Thick and rich sea urchin is used as a sauce with fresh cream, and ikra is topped.
It's too exquisite and my mouth is in agony.
I arranged the recipe of the chef of a one-star Italian restaurant so that it can be easily made at home.
In today’s video, the sea urchin that remains after talking Temari sushi videon and stored in freezer is thawed and used. Not only fresh uni, but also frozen uni makes delicious sauce to make you faint in agony.Show more

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● Ingredients (for one)

・ Spaghetti… 80g
・ Uni (frozen is OK)… 30 ~ 50g
・ Garlic ... 1
・ Anchovy ... 1
・ White wine ... 10cc
・ Water ... 120cc
・ Hondashi ... 1 teaspoon
・ Heavy cream ... 120cc
・ Grated parmesan cheese ... Spoon 1
・ Butter ... 1/2 spoon
・ Olive oil
・ Salt
・ Black pepper

・ Ikra (salmon roe)
・ Oba (green shiso leaves)
・ Kaiware (daikon sprouts)

● Recipe
① Prepare the boiling water for pasta.
② Sprinkle uni with salt (thaw if frozen). Shred Oba and mince the garlic. Finely mince/puree an anchovy.
③ Pour olive oil into a frying pan, add chopped garlic and chopped anchovies. Light stove and warm the oil, garlic, and anchovies over low heat.
④ Add 10ml of white wine when the garlic is aromatic. When the alcohol has burned off, add 200ml of water and hondashi. Simmer until 1/3 of the water remains.
⑤ Begin cooking pasta, boiling it 1 minute less than the specified time on the box.
⑥ Add salt, black pepper and 120 ml of heavy cream to the saucepan and simmer until thickened.
⑦ Just before the pasta has finished cooking, add butter, uni, and grated parmesan cheese to the sauce. Mix well and add the cooked pasta to the pan. Toss to mix.
⑧ When plating, add shredded perilla and ikura overtop for flavor. Sprinkle the kaiware (radish sprouts) to add color and brightness.

● Cooking tips
・Mix in the uni quickly and remove from heat. If overcooked, the uni can have a bitter taste.