Chilled Uni Pasta

Created by: natmc

Main Course

Japanese

Chilled uni pasta, a luxurious and refreshing dish, has its origins in Japan, where it is known as "uni udon." The dish gained popularity in the United States through the innovative creations of renowned chefs like Nobu Matsuhisa. The creamy, briny flavor of sea urchin, or uni, pairs perfectly with al dente pasta and a light, citrusy dressing. Today, the best versions of this dish can be found in high-end sushi restaurants and upscale Italian eateries, particularly in coastal regions where fresh sea urchin is readily available. The key to a perfect chilled uni pasta lies in using high-quality uni and balancing its rich flavor with the right amount of acidity and texture. For a unique twist, some chefs incorporate ingredients like yuzu or shiso to enhance the dish's complexity.