At Hiro's Yakko-San,
a North Miami Japanese restaurant, that flavor becomes the base for a
plate of luscious angel hair pasta. The uni is served on top of the
pasta, flecked bits of seaweed, scallion, cream, and red globes of
salmon roe. But to eat it properly, you mix the uni around in the pasta
until it forms a creamy, orange sauce. It might sound odd, but what you
get is great in the same way truffle oil is: deeply potent and oceanic,
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tasting of uni but also a perfectly balanced pasta dish, with a little
explosion of salinity owing to the roe. It's fantastic eating and even
better if shared among friends.