Uni Overload ~ Creamy Uni Carbonara with Onsen Egg
- erinna Chng
- Feb 11
- 2 min read
Uni (Sea Urchin) is the Foie Gras of the Sea. I love it for it’s slightly briny sweetness with the creaminess that sings in your mouth the moment you pop it in.
Uni is best enjoy when fresh as sashimi or together with sushi rice. Carbonara is another way to highlight the Uni. The creaminess of the carbonara sauce together with the sweet creaminess of the uni is such a perfect marriage.
It’s not easy to get uni from Singapore. Well, at least it’s not easy to get fresh and not too expensive ones. I once get a box of uni from Isetan fair at a very good price. After which, the Uni that I manage to find is either very expensive or frozen and not fresh (Yucks!)
I chanced upon a online shop selling PREMIUM SASHIMI @ wholesale price. Price was indeed attractive and since I had severe craving on Uni, I decided to give it a try. I was told that the Uni was frozen.. hmmm I was quite skeptical on the freshness of the Uni as I once tried a frozen one before from another store – just one tiny bite and I threw the whole box away. The boss of Oosterbay reassured on the freshness of the Uni and I decided to give it a try. I ordered 2 bottles – Original and Yuzu with Chilli.
We were blown away by the freshness of the Uni! We had it as sashimi and also made Uni Nigiri with it. It is VERY FRESH even though it was frozen. My Hubby who is a super picky eater on seafood was praising the Uni throughout the meal.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Sous Vide Onsen Egg
Preheat the water bath at 67 degree Celsius (medium rare).
When the temperature reaches 67 degree celsius, slowly place the chilled egg into the pot for 21 minutes
Remove from the pot when the time is up and soak in a bowl of cold water to prevent further cooking.
Set aside until garnishing the pasta
Cook the Pasta
Boil the water and add salt in a saucepan under medium heat
Add in the pasta and cook until al dente (not too soft)
Drain the pasta and add ¼ teaspoon of olive oil to prevent the pasta from sticking together
Set aside until require
Pan Fry the bacon
Heat the oil in a frying pan under medium heat.
Add in the sliced bacon and pan fry until golden brown.
Remove the bacon from the pan and reserve the oil for the carbonara sauce.
Carbonara Sauce
Blend the cream and 20g of Uni in a blender; set aside
Use the reserved oil from the bacon and heat it up using medium heat.
Add in garlic and stir fry until fragrance
Add in sake and allow it to reduce to half.
Add in blended uni cream, salt and chicken powder
Allow it to bring to slight boil and add in cooked pasta.
Stir for few seconds and remove the pasta from the pan
Divide the pasta onto 2 plates
Finishing the Carbonara
Gently crack the egg in a separate small bowl before carefully scooping onto the pasta
Sprinkle the fried bacon over the pasta and top with a tongue of uni on each plate
Add a generous tablespoon of seaweed over the pasta and serve hot.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Uni Overload ~ Creamy Uni Carbonara with Onsen Egg
Head Chef
eckitchensg
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Servings :
2 Servings
Calories:
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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