When adding uni, the heat must be off. Melting the uni with residual heat in the presence of oil and pasta water prevents it from breaking apart and yields a perfect emulsion sauce.
The savory umami from chicken stock and the seafood flavor of uni create an explosive synergy of umami.
Recommended for π
βThose who want to fully experience the rich, creamy flavor of sea urchin roe (uni).
βThose who want to recreate a high-end emulsion technique of a pasta master at home.
Raymon Kim's King Black Tiger Shrimp Oil Pasta
A rich oil pasta that maximizes the deep umami of king black tiger shrimp by using a stock made from the shrimp's shells and heads.
25 minNormalNoodles & bunsik
King Black Tiger ShrimpPastaGarlicGreen OnionOlive Oil