Sea Urchin Carbonara
- Bacon (small dice lightly rendered) 1 tbs
- Chopped Scallion Rounds 1 tbs
- English Peas 1 tbs
- Carbonara Sauce 4 oz
- Butter 1 tbs
- Lemon zest One pinch too taste
- Inaniwa Udon Noodles 1.5 oz
- Chopped Chives 1 tsp
- Fried shallots 1 tsp
- Quail egg yolk 1 ea
- Sea Urchin 1 tongue
- Fine shred Nori 1 pinch
- Melt butter in sauté pan add bacon, chopped scallions and English peas. Sauté for 1 minute
- Add Carbonara sauce and bring to boil.
- Add noodle to boiling water cook for 3 minutes then strain.
- Add cooked noodles to sauté pan, reduce for 1 minute over medium heat
- Add chopped chive and fried shallots and stir for 30 seconds
- Plate pasta with quail egg yolk in the center, cracked pepper, Uni tongue alongside the egg, finish with lemon zest & julienned Nori.
Carbonara Sauce
- Heavy Cream 1 cup
- Sake 2 tbsp
- Chicken Broth 1 cup
- White soy 2 tbsp +1 tsp
- Egg yolk 1 ea
- Sea Urchin 60 g
- Grated parmesan 20 g.
- Combine liquids.
- Blend together with sea urchin,
- Refrigerate.
This recipe makes 6 portions