Sea Urchin pasta with poached egg 雲丹のパスタ温泉卵のせ

When we got sashimi from Catalina, only "premium" uni was available. After three days, one tray was left. Since the premium uni was a bit soft to begin with and the edges were disintegrating a bit (tasted OK, though), I decided to make another version of Uni pasta. I suggested to my wife, Carbonara style or a poached egg on the top. She chose the latter.

There is nothing different from what I posted before except for placing a poached egg on the top. As before, I used angel hair pasta. I added olive oil (or butter) in the frying pan (1 tbs) and added the cooked pasta and cream (3-4 tbs) and heated it up. When the cream was slightly reduced and coated the pasta, I put the uni in the pan (leaving a few aside for garnish) and mixed them with the pasta using a silicon spatula. Then I cut the flame. I tasted it and seasoned it with a bit of salt and pepper and also mixed in finely chopped parsley (Perilla or chives would also have been fine but I did not have them).

Porched eggs were made in our usual way with the yolk still runny (using pasteurized shell eggs). I garnished with thin strips of nori.

The combination of cream, uni, and egg yolk made this dish ultra rich and creamy. Although I was a bit disappointed with the quality of the sashimi items we received from Catalina this time, this was a quite piece de resistance to finish up the uni.