Uni Pasta japanese style pasta with sea urchin

[@JQ888]

Every year I come back to watch this and make my uni pasta :)

[@alldayieatlikeashark]

Thank you so much!! :)

[@sunnyyyxu]

Just ordered my uni and was looking up recipes. Going to try this!! 😋

[@alldayieatlikeashark]

Chhh yessss!!! Lmk how u like it!

[@jubilee]

mmmmmmm. yummmmm.

[@alldayieatlikeashark]

Have you tried uni pasta before? Or how do you like uni/sea urchin cooked? :)

[@rembautimes8808]

Thanks I never knew the different types of nori

[@alldayieatlikeashark]

Would you be trying this soon?

[@deyonmaye]

uni is my favorite! I have tried to eat it fresh from the shell, and it's really tasty!

[@alldayieatlikeashark]

good to know! have you tried making this uni pasta? I hope you'll enjoy this and don't forget to give me a feedback. ;)

[@lai3192]

What anchovy jar do you use?

[@alldayieatlikeashark]

this one was a rustichella i believe. have you found any you like ?

[@farovail6838]

In Sardinia they eat something similar. They have "Spaghetti ai ricci di mare".

[@alldayieatlikeashark]

Thanks for the info Farovail. Have you tried Uni Pasta?

[@farovail6838]

@@alldayieatlikeashark Not yet unfortunatly. When I was trying them I ate them straight out of the shell. I like them though.

[@davidefuochetti1063]

Less things,more freshness . Peperoncino, aglio, bottarga,pepe sale e olio. Cherry tomatoes if you want. That's enough. The "creamy " texture is simply to get with pasta water and ingredients. Love Japanese cuisine and culture not the average mad italian at food 😃 I wanna try it anyway.

[@michellenguyen2679]

Hi, what brand of dry pasta do you recommend? I wasn’t able to find a good quality one on Amazon

[@alldayieatlikeashark]

Hi Michelle, well, I would say Rustichella pasta - highly recommended!! I use this on most of my pasta recipe amzn.to/2NijVLa 🤗

[@Dqq1850N]

This is delicious ! Thank you :) Please write the recipe in the description 😊

[@alldayieatlikeashark]

thank you Diana. :)

[@chizzurc3088]

looks soooo yummy! please cook kinoko peperoncino pasta also😌

[@alldayieatlikeashark]

Thank you for watching! Have you tried cooking this recipe, too? I would love to hear your experience.

[@maphz06]

yummm!!

[@alldayieatlikeashark]

yes. yummy!

[@reneehassani]

I wish we could see the dish up close

[@HangPham-hn9ox]

Can you list the ingredients in the description box?

[@alldayieatlikeashark]

as of now, this recipe is for japanese cooking club members only, however, if you'd like your FREE PDF club recipe of the month, you can get it here, each month we will be sharing one recipe from the club! all you have to do is just sign up at this link - www.tokuyamatraining.com/ajimi

[@loviesamortin6866]

Can i just ask why u added tomatoes? Sorry but its my first time to watch how it cook. I watch the other video and no tomatoes.. thank u so much.. im not a good cook anyway..

[@alldayieatlikeashark]

adds another layer of flavor, totally optional! curious what other video?

[@maybohe8618]

When do you add in the Sake?

[@alldayieatlikeashark]

when adding the heavy cream and mixed it together :)

[@AK-nj7wj]

What was one of the first ingredients? "Shio what"? Shio koji?

[@alldayieatlikeashark]

Yes its shio koji. You can make one yourself or buy it at amazon 🧑‍🍳

[@AK-nj7wj]

@@alldayieatlikeashark thank you so much!

[@mickeypong2976]

Very nice, since you have high blood issues, do you know uni is the highest cholesterol product you can eat? I have to stop eating it. :(

[@alldayieatlikeashark]

Oh! Sorry to hear about that. What i do know though is that while sea urchins do contain fat, nearly all of it is healthy fat that actually helps to lower your cholesterol and blood pressure.

[@davidefuochetti1063]

Bottarga or kasumi could be interesting 😃

[@alldayieatlikeashark]

im sorry but what do you mean?

[@annebunnie2]

Shio what? What's the 2nd ingredient?

[@alldayieatlikeashark]

Hello, the second ingredient is 'shiokouji' :) have you tried it before?

[@ediotism]

shiokouji i think it's basically koji rice that's been blended and had a bit of warm water added to it to let it age. If you can only get koji rice you can just add a littler of warm water to make a paste and let it sit at room temp for half a day.

[@Gracianning]

Appreciate your sharing but it is better if you can talk a bit SLOWER!!

[@alldayieatlikeashark]

thank you for that feedback!

[@angelsoulrich]

can i have all the ingredients in the list? too fast 🤣🤣

[@alldayieatlikeashark]

Definitely. I will soon be in my blog and update the description.

[@mekong4371]

You talk too fast ....

[@alldayieatlikeashark]

Thank you for your feedback. Some people tell me that and I am trying to talk slowly but it's just in my DNA i guess 😌

[@noelpilapilburgos]

Can’t even see what your cooking!!! Invest a camera top of your ceiling so we can see it!! Just saying! 🤙✌🏼

[@alee2578]

I tried this recipe, and personally…didn’t really like it. Too rich and the ingredients like cream and tomato distract the taste of uni.

[@alldayieatlikeashark]

Thanks for sharing!

[@elisagold8092]

Salt don’t affect blood pressure

[@alldayieatlikeashark]

thanks for the note! :) have you tried making this recipe?

[@patricialoanzon5781]

I tasted this in a restaurant and truffle oil was added to it that made it really interesting. It’s actually the reason I searched for a recipe. Nice to have found you.

[@Buffbundy]

Elisa salt does affect blood pressure, you’re wrong.

[@presidentoxford]

Far, far too many ingredients. Uni w' pasta is so special, don't bombard it with other flavours / textures. Your dish is like showcasing Caviar by stirring it through a Cobb salad.

[@alldayieatlikeashark]

Hi! Have you made uni pasta Japanese style before? What do you suggest to do instead?