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

 

  1. Melt butter in sauté pan add bacon, chopped scallions and English peas. Sauté for 1 minute
  2. Add Carbonara sauce and bring to boil.
  3. Add noodle to boiling water cook for 3 minutes then strain.
  4. Add cooked noodles to sauté pan, reduce for 1 minute over medium heat
  5. Add chopped chive and fried shallots and stir for 30 seconds
  6. 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.
  1. Combine liquids.
  2. Blend together with sea urchin,
  3. Refrigerate.

This recipe makes 6 portions