Uni Udon

The perfect Uni Intro.

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Equipment:

• Skillet

• Boiling Pot

• Sauce Pot

• Immersion Blender

Ingredients:

• Sea urchin Roe (2 per portion)

• Fresh Udon Noodle

• 1/2 cup diced onion

• 1/2 cup unsalted butter

• 2 teaspoons minced garlic

• 1/2 cup half and half (half creamer/half milk)

• 1/2 cup Japanese mayo

• 2 teaspoons masago (capelin roe)

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon chicken bouillon

• Green onion

• Salmon Roe

• Shredded Nori

Instructions: Saute the Aromatics: In a large skillet, melt the unsalted butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant. Remove from heat.

• Add the Uni Mixture: Add the cleaned uni to the skillet, breaking it apart gently with a whisk. Stir in the half and half, Japanese mayo, and masago, mixing everything together until well combined.

• Season to Perfection: Season the uni mixture with salt, black pepper, and chicken bouillon, adjusting the flavors to your liking.

• Cook the Udon: Cook the udon noodles according to the package instructions. Drain the cooked udon and set it aside.

• Combine and Serve: Add the cooked udon noodles to the creamy uni mixture, tossing everything together until the noodles are evenly coated. Garnish: Serve your Creamy Uni Udon hot, garnished with additional uni, masago and chopped green onions.

Plating Instructions

Tasting Journal

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