Description
Indulge in a luxurious dinner experience with Creamy Uni Udon. This easy-to-follow recipe blends the rich, briny flavors of fresh sea urchin with the velvety smoothness of half and half and Japanese mayo. It’s a simple yet sophisticated dish perfect for any night.
Ingredients
Scale
- 2 tablespoons Unsalted Butter
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 1 cup Half and Half
- 2 tablespoons Japanese Mayo
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 cube Chicken Bouillon
- 200 grams Udon Noodles
- 100 grams Uni (Sea Urchin)
- 2 tablespoons Masago (Capelin Roe), optional
Instructions
- Prep Uni: Gently clean the fresh uni pieces and set aside.
- Sauté Onions: Melt unsalted butter in a large skillet over medium heat. Add the finely diced onions and cook until translucent, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 1 minute.
- Make Sauce: Pour in the half and half and add Japanese mayo. Stir to combine. Season with salt, black pepper, and chicken bouillon.
- Combine Udon: Cook udon noodles as per package instructions. Drain and toss with the creamy sauce.
- Finish: Gently fold in the uni and masago, warming until uni is heated but not overcooked.
- Plate: Serve immediately, garnishing with extra masago if desired.
Notes
- Handle the uni gently to maintain its delicate texture.
- Serve the dish immediately for the best experience.
- This recipe is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 120 mg