There are a lot of other pasta recipes on No Recipes' channel that don't have sea urchin. Like Pasta Pomodoro and Butter Shoyu Pasta. Also Spaghetti with Meat Sauce and Garlic Noodles.😋
Your Uni Pasta recipe is very unique. We might not be able get some of ingredients. I suppose we can improvise. Thanks for teaching me a new recipe. New supporter.
Thank you! This pasta without the uni cream added at the end is basically spaghetti aglio e olio, so you could make it up to that the point and then add some fresh herbs at the end.
I’m one of those people who really dislikes uni, but I’ve only encountered it as sushi. For me, it is textural; I just can’t get past the feeling of the chunk of raw sea urchin parts in my mouth and throat. So your recipe might be a good way for me to enjoy its flavor in a more inviting way. I love creamy pastas. I love anchovies. I love shiso. The next time I’m at the local seafood market, I will purchase some uni and give this recipe a try. Thanks Marc!
You're welcome! When I lived in the US, uni in sushi would make me gag. Something about the texture and smell. The uni in Japan is much smaller and less slimey and it doesn't have as strong of a smell (the uni on the wooden pallet is Japanese uni). The uni I used for this pasta is from Chile so it's more like American uni and I didn't like it too much raw, but it was good cooked into a sauce.
@@NoRecipes Depending on the season, I think you would LOVE to take a walk with me out on Steveson Pier (the docks by my place) and snatch up every kind of seafood from the boats! I would love to show you! Fresh ebi, Rock fish, maguro, tako, uni...there's a LOT available, right from the sea! (I live 5 minutes from a traditional Japanese fishing village, actually.).
@@NoRecipes It's a subjective matter, for sure, but indeed, this is my favourite place in the world. It's not perfect, but no place is. haha My wife -- coming from having spent 26 years in tri-state -- does NOT like the weather here, or the, "downgraded," shopping opportunities. She also said that ingredient availability is better in NYC, which I disagree with, but I think that she and I have different priorities when it comes to what each of us considers, "important," ingredients to have around. Sorry to blabber on again. You can tell that I'm passionate about food. haha We have NO good unagi here!! Also, some very normal Japanese things are not to be had, like ayu （鮎）fish....or good ramen...or okonomiyaki...or takoyaki....or gyuudon. Okay, now I am depressed again. hahahaa
Hi Marc you got another winner there brother that looks pretty good I just got to find some place where I can find the the Umi there's a international market by my house and they have fresh seafood I'm going to start there but that looks really tasty dude I can't wait to try it anyways you have a good day and thank you again for another video another recipe this fantastic later bro your friend in the states Nicholas
@@NoRecipes thanks 😭Marc I a Japanese market it's a couple miles away from my house but they have quite a bit of stuff there as a matter of fact I picked up some Benito flakes some kombu to make my own dashi and also picked up a few other things like I know you're going to give me some shit about it but I picked up some Japanese Curry packets they were pretty good really like them I got the spicy and the mild and they didn't have any of the urgent but they said they would be having some in in a few days so I'll check back with them and see about it but anyways thank you very much and as always your friend in the states Nicholas you take care brother looking forward to the next video
This looks amazing! Uni is my favorite sushi topping, but I never thought to use it like this. Sadly I can't find uni in my region, I suppose it doesn't help that I live in a desert...
Thanks! Uni makes good pasta, but I understand your dilemma. If you're in the US, I think there are a few online seafood shops that carry uni, but I've never ordered from any of them so I can't vouch for their quality.
Uni pasta is DELICIOUS. I just find it somewhat painful watching when people blend and smash perfect slabs of Uni to make the pasta sauce. Ideally they would purchase broken Uni slabs to make the sauce and higher grade Uni to place on top of the pasta.
Thank you! That's actually exactly what I did. the wooden tray of uni is Japanese uni which I used as the topping (it's in the small plate in the back in the ingredient shot) The stuff in the foreground is cheaper uni from Chile. But to be honest, I recently found some Japanese uni that was expiring that day for a really good deal and made uni pasta with it and it was 🤯 good, so the the quality of ingredients does matter, especially in simple dishes like this.
I would disagree, I'm a chef and our head chef made a Mac n cheese type pasta with uni. We didn't really taste the uni so me and my coworker made a sauce with uni blended into it and you can taste the uni way more. Idk why people are so against it.
@@NoRecipes It's my personality, actually. I'm really, REALLY, "zatsu," and, "ranbou teki," with everything. hahaha "Itsumade tattemo naoranai naaaaa!" is something I have heard more than once. hahahaha
Sorry, I know this question is not about the recipe (which still sounds great and perhaps I can do it with shirataki) - but I'm looking for a traditional shirataki recipe - and as I still can't find some, I like to ask you. :)
Hi Andrea, in Japan shirataki is most commonly used as an ingredient in nabe (hotpot) dishes. This could be things like sukiyaki or shabu shabu. These days some people use shirataki as a no-carb alternative for pasta, but this is a fairly recent development so it doesn't fit your criteria for being traditional. I also like to add a little shirataki to dishes like Tonjiru(th-cam.com/video/dXhZT72Zgo8/w-d-xo.html) or Nikujaga (th-cam.com/video/WaLvpf4yikI/w-d-xo.html). I hope that helps!
@@NoRecipes Thank's a lot for your reply, Marc. It was really helpful. You are right: if you like to have some pasta, use pasta. I will try shirataki with soups and hotpot. Never eaten before, so a must-try for me.
Unfortuantely there's no good 1 to 1 replacement that will give the pasta the same taste as uni. That being said there are a lot of other delicious Japanese-style pastas you can try such as Mentaiko pasta: th-cam.com/video/rSx2ou1hNVk/w-d-xo.html or Shoyu butter pasta th-cam.com/video/O0Cvyhh-A-Q/w-d-xo.html You could also follow this recipe and omit the cream and uni and you'd have a Japanese-style Aglio e Olio which is delicious as well.
does uni cooked like that give off that strong smell like if you would cook dried fish? i mean is my place going to smell like it when i'm done cooking? >_< i really want to try it but i also can't cook anything that would make the place smell pungent lol.
Hi Ken, the process of heating things up releases whatever odors they have so if your uni smells, cooking it will amplify the smell. That being said, good uni should not have a strong smell and it definitely should not smell like dried fish.
As someone who lives where this is essentially an invasive species, destroying kelp beds, the state allows essentially unlimited non-commercial catch when diving. I can go out diving everyday and collect as many urchines as I like. Having more ways to eat them than just cracking them open on the beach and chowing down is essential. Urchin is only an expensive delicacy because it's fragile and doesn't keep. If you live near someplace that has an urchin problem, they're free and easy to harvest. You can easily feed a family of 4 for an hours work.
I will make it this week as I have fresh uni available at a local Japanese fish monger. Been wanting to try this for a while. Thanks for posting.
You're welcome! I hope you enjoy it!
The SOUND of the spaghetti!
Duuuuuuuuuuude, this is my favorite. This and mentaiko are absolutely the best ways to eat pasta. Love this so much. 🤤
😆 Mentaiko pasta shows up on our table a lot more because it's more affordable, but uni pasta is pretty darned good too.
@@NoRecipes Right! I was thinking when watching your video, well there goes his Probe Lens budget -- and with cream to boot.
@@MadebyYouandI Travel videos aside I think this was the most expensive video I've ever done😆
I’m one of those people that doesn’t like sea urchin lol. But I could easily see how this recipe would be wonderful. Just leaving it out. 🎉
There are a lot of other pasta recipes on No Recipes' channel that don't have sea urchin. Like Pasta Pomodoro and Butter Shoyu Pasta. Also Spaghetti with Meat Sauce and Garlic Noodles.😋
@@kathcares 😊
This is the first time I’ve watched your channel - you’re really easy and pleasant to follow. Will be back for more!
Thanks for the kind words, and welcome to the channel!
Great lookin pasta Marc! Made my mouth water. Looks absolutely delicious. Have a great day brother. 👍
Thank you Ron, I hope your healing up well!
@@NoRecipes I'm healing slow but sure. Today is going pretty good so far. Thanks
@@4seasonsbbq I'm glad to hear it!
Your Uni Pasta recipe is very unique. We might not be able get some of ingredients. I suppose we can improvise. Thanks for teaching me a new recipe. New supporter.
Thank you! This pasta without the uni cream added at the end is basically spaghetti aglio e olio, so you could make it up to that the point and then add some fresh herbs at the end.
I just love this Japanese style pasta! 😊
Thanks!
I’m one of those people who really dislikes uni, but I’ve only encountered it as sushi. For me, it is textural; I just can’t get past the feeling of the chunk of raw sea urchin parts in my mouth and throat. So your recipe might be a good way for me to enjoy its flavor in a more inviting way. I love creamy pastas. I love anchovies. I love shiso. The next time I’m at the local seafood market, I will purchase some uni and give this recipe a try. Thanks Marc!
You're welcome! When I lived in the US, uni in sushi would make me gag. Something about the texture and smell. The uni in Japan is much smaller and less slimey and it doesn't have as strong of a smell (the uni on the wooden pallet is Japanese uni). The uni I used for this pasta is from Chile so it's more like American uni and I didn't like it too much raw, but it was good cooked into a sauce.
What would you recommend as a substitute for the anchovies? (I assume it's there to add even more intense brininess and umami.)
Yep, that's the idea! You could use fish sauce or soy sauce to get a similar effect.
5 minutes from my front door, they sell uni live off the boats! I'm gonna (probably) try making this, because my wife LOVES uni!
Nice! I wish I could get fresh uni in such close proximity😄
@@NoRecipes Depending on the season, I think you would LOVE to take a walk with me out on Steveson Pier (the docks by my place) and snatch up every kind of seafood from the boats! I would love to show you! Fresh ebi, Rock fish, maguro, tako, uni...there's a LOT available, right from the sea! (I live 5 minutes from a traditional Japanese fishing village, actually.).
@@Maplecook Sounds like a pretty good place to live!
@@NoRecipes It's a subjective matter, for sure, but indeed, this is my favourite place in the world. It's not perfect, but no place is. haha
My wife -- coming from having spent 26 years in tri-state -- does NOT like the weather here, or the, "downgraded," shopping opportunities.
She also said that ingredient availability is better in NYC, which I disagree with, but I think that she and I have different priorities when it comes to what each of us considers, "important," ingredients to have around.
Sorry to blabber on again. You can tell that I'm passionate about food. haha
We have NO good unagi here!!
Also, some very normal Japanese things are not to be had, like ayu （鮎）fish....or good ramen...or okonomiyaki...or takoyaki....or gyuudon. Okay, now I am depressed again. hahahaa
Hi Marc you got another winner there brother that looks pretty good I just got to find some place where I can find the the Umi there's a international market by my house and they have fresh seafood I'm going to start there but that looks really tasty dude I can't wait to try it anyways you have a good day and thank you again for another video another recipe this fantastic later bro your friend in the states Nicholas
Thank you Nicholas! If you have a Japanese super market near you that would probably be the best bet. Good luck on your hunt!
@@NoRecipes thanks 😭Marc I a Japanese market it's a couple miles away from my house but they have quite a bit of stuff there as a matter of fact I picked up some Benito flakes some kombu to make my own dashi and also picked up a few other things like I know you're going to give me some shit about it but I picked up some Japanese Curry packets they were pretty good really like them I got the spicy and the mild and they didn't have any of the urgent but they said they would be having some in in a few days so I'll check back with them and see about it but anyways thank you very much and as always your friend in the states Nicholas you take care brother looking forward to the next video
This looks amazing! Uni is my favorite sushi topping, but I never thought to use it like this. Sadly I can't find uni in my region, I suppose it doesn't help that I live in a desert...
Thanks! Uni makes good pasta, but I understand your dilemma. If you're in the US, I think there are a few online seafood shops that carry uni, but I've never ordered from any of them so I can't vouch for their quality.
Yum!
Uni pasta is DELICIOUS. I just find it somewhat painful watching when people blend and smash perfect slabs of Uni to make the pasta sauce. Ideally they would purchase broken Uni slabs to make the sauce and higher grade Uni to place on top of the pasta.
Thank you! That's actually exactly what I did. the wooden tray of uni is Japanese uni which I used as the topping (it's in the small plate in the back in the ingredient shot) The stuff in the foreground is cheaper uni from Chile. But to be honest, I recently found some Japanese uni that was expiring that day for a really good deal and made uni pasta with it and it was 🤯 good, so the the quality of ingredients does matter, especially in simple dishes like this.
@@NoRecipes Thank you! 🙏🏻
I would disagree, I'm a chef and our head chef made a Mac n cheese type pasta with uni. We didn't really taste the uni so me and my coworker made a sauce with uni blended into it and you can taste the uni way more. Idk why people are so against it.
Your chiffonnade is so much more elegant than mine! hahaha
Just a sharp knife and a little practice😉. The trick is to get the shiso rolled tight.
@@NoRecipes It's my personality, actually. I'm really, REALLY, "zatsu," and, "ranbou teki," with everything. hahaha
"Itsumade tattemo naoranai naaaaa!" is something I have heard more than once. hahahaha
@@Maplecook The world needs both types😉
@@NoRecipes Not according to my ex-wife! Yikes! hahaha
Sorry, I know this question is not about the recipe (which still sounds great and perhaps I can do it with shirataki) - but I'm looking for a traditional shirataki recipe - and as I still can't find some, I like to ask you. :)
Hi Andrea, in Japan shirataki is most commonly used as an ingredient in nabe (hotpot) dishes. This could be things like sukiyaki or shabu shabu. These days some people use shirataki as a no-carb alternative for pasta, but this is a fairly recent development so it doesn't fit your criteria for being traditional. I also like to add a little shirataki to dishes like Tonjiru(th-cam.com/video/dXhZT72Zgo8/w-d-xo.html) or Nikujaga (th-cam.com/video/WaLvpf4yikI/w-d-xo.html). I hope that helps!
@@NoRecipes Thank's a lot for your reply, Marc. It was really helpful. You are right: if you like to have some pasta, use pasta. I will try shirataki with soups and hotpot. Never eaten before, so a must-try for me.
Unfortunately uni is super expensive in my country, what is a cheap replacement for uni?
Unfortuantely there's no good 1 to 1 replacement that will give the pasta the same taste as uni. That being said there are a lot of other delicious Japanese-style pastas you can try such as Mentaiko pasta: th-cam.com/video/rSx2ou1hNVk/w-d-xo.html or Shoyu butter pasta th-cam.com/video/O0Cvyhh-A-Q/w-d-xo.html You could also follow this recipe and omit the cream and uni and you'd have a Japanese-style Aglio e Olio which is delicious as well.
Using this much Uni in a dish is gonna be super expensive
If it were uni from Japan this would be about $100 worth of uni, but I cheaped out and bought imported uni from Peru for this 😅
Can you do omurice tutorial?
You mean like this? th-cam.com/video/iOPFzcbGn24/w-d-xo.html 😉
does uni cooked like that give off that strong smell like if you would cook dried fish? i mean is my place going to smell like it when i'm done cooking? >_< i really want to try it but i also can't cook anything that would make the place smell pungent lol.
Hi Ken, the process of heating things up releases whatever odors they have so if your uni smells, cooking it will amplify the smell. That being said, good uni should not have a strong smell and it definitely should not smell like dried fish.
i can see you're a nice guy and all but this is straight up blasphemy
You're entitled to your opinions, but you could at least elaborate why😆
@@NoRecipes no i can't cause it just sounds like some ignorant stuff. I'm a huge fan of raw uni, but i'm sure the pasta is delicious.
As someone who lives where this is essentially an invasive species, destroying kelp beds, the state allows essentially unlimited non-commercial catch when diving. I can go out diving everyday and collect as many urchines as I like. Having more ways to eat them than just cracking them open on the beach and chowing down is essential. Urchin is only an expensive delicacy because it's fragile and doesn't keep. If you live near someplace that has an urchin problem, they're free and easy to harvest. You can easily feed a family of 4 for an hours work.