Sea Urchin Linguine with Tobiko Caviar & Yuzu Cream

Name: Sea Urchin Linguine with Tobiko Caviar & Yuzu Cream
Yield: Serves 4
Cuisine: Japanese
Ingredients: 400 g (14 oz) dried linguine (best Italian, preferably from Gragnano); 100 g (3½ oz) fresh sea urchin sacs (about 500g (1lb 2oz) whole sea urchins in their shells), reserve 4–8 whole sacs, to garnish; 100 g (3½ oz) fresh sea urchin sacs (about 500g (1lb 2oz) whole sea urchins in their shells), reserve 4–8 whole sacs, to garnish; 100 g (3½ oz) fresh sea urchin sacs (about 500g (1lb 2oz) whole sea urchins in their shells), reserve 4–8 whole sacs, to garnish; 2 tbsp black tobiko eggs (or lumpfish caviar); 2 tbsp black tobiko eggs (or lumpfish caviar); 2 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 4 tbsp Japanese-style mayoneizu or ready-made Japanese mayonnaise; garlic flowers, to garnish (optional); Maldon sea salt flakes, to garnish; 4 tsp finely chopped chervil; 1 egg yolk; 2 tbsp mirin; 2 tbsp light soy sauce; 4 tbsp Japanese-style mayoneizu or ready-made Japanese mayonnaise; ½ tsp Espelette or shichimi pepper, plus extra to garnish; ½ tsp Maldon sea salt flakes; 1 tbsp yuzu juice; ½ tsp Espelette or shichimi pepper, plus extra to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Sea urchin is a favourite, not only as ‘uni’ in Japan, but also in France and Italy. I wish sea urchin were as popular in the UK, but while you won’t see it on your fishmonger’s counter very often, it is possible to order it in advance; it is not nearly as rare or expensive as you might think. This wonderful ingredient is combined in this recipe to create a wafu pasta dish – a Western-style pasta with Japanese ingredients including yuzu juice and black tobiko eggs.

Ingredients

Asia
Japan
Fish course
Pescatarian
Pasta
South America

Ingredients

Method