Uni Pasta with Shiso Flowers

I’m an absolute fiend for uni (sea urchin roe) but the creamy, briney, full of ocean flavor disappears far too quickly when I eat it sushi or sashimi style. As a pasta sauce, I can savor it for longer and feel full, rather than regretting it ending all too soon.

While there are Italian recipes for uni pasta, I did it in a Japanese style way, with a dash of sake and soy sauce, and sprinkled with shiso flowers, which are in bloom right now. Their bright, fresh minty bursts are at its peak, condensed in the little bell shaped blossoms. Minced chives I found are optional, but that’s a personal preference. A few slices of mild red chili peppers give a beautiful color and some delicious bite.

I find cream too heavy for me, even possibly overpowering the uni, so I used half and half instead (but next time I may even go with milk). Rather than blend the sauce, which means a few precious drops will inevitably have to go down the drain, I just crush the uni with the back of a spoon, leaving pieces here and there, nestled between the spaghetti. You can use an immersion blender if you want a smoother sauce.

Ingredients

• 4 – 6oz fresh sea urchin roe
• 1 tablespoon butter
• 2 tablespoon soy sauce
• 2 tablespoon sake
• 1 tablespoon mirin
• 1/2 cup half and half
• Coarsely ground sea salt or Pink Himalayan salt, to taste
• Cracked black pepper, to taste
• Chives, minced, for garnish (optional)
• Shiso flowers or shredded shiso, for garnish (optional)
• Thinly sliced red chili pepper, for garnish (optional)
• Lime wedge (optional)
• 1 serving spaghetti

1. Cook spaghetti in boiling pot of water to desired done-ness.
2. In a pan over medium heat, bring butter to foam. Drop uni, soy sauce, sake, and mirin into the butter and quickly stir, taking care not to burn or dry out. Reduce heat to low.
3. Add half and half and crush the uni to incorporate.
4. Place cooked spaghetti into the pan and coat well.
5. Add salt, pepper, and garnishes as desired and enjoy.