Hey there, lovely people! Happy April!

Can you feel the freshness of spring in the air? Here in the Pacific Northwest, spring brings with it an abundance of fresh seafood and vibrant produce, and I couldn’t be more excited!

Recently, I stumbled upon some fresh uni, also known as sea urchin, at my local Asian market, and let me tell you, it was a steal at just $8 for one red sea urchin!

Now, if you can’t find fresh uni like this, no worries – you can also buy them pre-cleaned and neatly packed on sushi trays at Asian markets. But trust me, there’s nothing quite like prepping your own uni for a truly rewarding culinary experience. I even made a YouTube video showing you how to clean and prep uni – check it out! Youtube: How to Open Uni (Sea Urchin)

Now, onto today’s recipe – Creamy Uni Udon. This dish was inspired by the countless times I indulged in uni udon and pasta at Japanese and fusion restaurants back in sunny SoCal, and I couldn’t wait to recreate it here in my new home.

Whether you’re a uni aficionado or trying it for the first time, this dish is sure to impress with its rich, decadent flavors and creamy texture.

How to make Creamy Uni Udon (with Fresh Uni!)

Recipe by Jen H. DaoCourse: Recipes, Seafood

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 4-5 pieces of uni (sea urchin)

• 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

Directions

• Prepare the Uni: If you’re using fresh uni, follow the instructions in my YouTube video to clean and prep it. Once cleaned, set the uni aside for later.
• 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.

Recipe Video