No. 49: Uni Angel Hair Pasta from Hiro's Yakko-San
The prized roe from a spiny sea urchin, uni is akin to the great ingredients of the world -- foie gras, truffle, caviar -- in that its flavor is unlike anything else on the planet. Elemental and pungent, uni is everything sexy about the ocean distilled into one bright-orange bite.
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.