Uni Overload ~ Creamy Uni Carbonara with Onsen Egg


Uni (Sea Urchin) is the Foie Gras of the Sea. I love it for it’s slightly briny sweetness with the creaminess that sings in your mouth the moment you pop it in.

Uni is best enjoy when fresh as sashimi or together with sushi rice. Carbonara is another way to highlight the Uni. The creaminess of the carbonara sauce together with the sweet creaminess of the uni is such a perfect marriage.

It’s not easy to get uni from Singapore. Well, at least it’s not easy to get fresh and not too expensive ones. I once get a box of uni from Isetan fair at a very good price. After which, the Uni that I manage to find is either very expensive or frozen and not fresh (Yucks!)

I chanced upon a online shop selling PREMIUM SASHIMI @ wholesale price. Price was indeed attractive and since I had severe craving on Uni, I decided to give it a try. I was told that the Uni was frozen.. hmmm I was quite skeptical on the freshness of the Uni as I once tried a frozen one before from another store – just one tiny bite and I threw the whole box away. The boss of Oosterbay reassured on the freshness of the Uni and I decided to give it a try. I ordered 2 bottles – Original and Yuzu with Chilli.

We were blown away by the freshness of the Uni! We had it as sashimi and also made Uni Nigiri with it. It is VERY FRESH even though it was frozen. My Hubby who is a super picky eater on seafood was praising the Uni throughout the meal.

Where did I get the Uni from?

A lot of people have been asking me this.

I got it from Oosterbay.com.

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Packaging very exquisite right?

Oosterbay is selling premium sashimi @ a much lower price than what we can find in the supermarket. Their mentaiko is cheaper than Isetan too (I am so going to get it once I finish mine). Oosterbay has a lot of good reviews for the freshness of their Scallops, Ikura, Mekajiki, Oysters and Ootoro too.

And they do same day or next day delivery – 2 pm cut off time for same day delivery and 5 pm cut off time for next day delivery. For more info, visit www.oosterbay.com

Promo Code: eckitchen15 to get 15% discount *valid till 6 Dec 2015. 

*this is not a sponsored post or advertorial post. It’s solely because I am really happy with this find and would like to share with all my readers. The boss of Oosterbay is also very kind. He is offering a 15% discount to all eckitchensg’s reader.

I decided to create another dish to highlight the Uni and share this happy find with you. Yes You!

Who don’t love Carbonara? and for Uni lover, you will love Uni Carbonara more! Moreover, it’s such an easy dish to make.

Uni Overload ~ Creamy Uni Carbonara with Onsen Egg
Serves: 2
Sous Vide Onsen Egg (takes about 21 min; plan accordingly)
  • 2 medium size chilled egg (abt 55g each)
Cook the Pasta
  • 100g Pasta of your choice (Spaghetti, Vermicelli, Penne, etc..)
  • 1 Litre of Water
  • 1 teaspoon Salt
  • ¼ teaspoon olive oil
Pan fry the Bacon
  • 50g Bacon (sliced)
  • 1 tablespoon olive oil
Carbonara Sauce
  • 200 ml Cream
  • 20g Uni (Sea Urchin)
  • 80 ml Sake
  • 0.5 teaspoon salt
  • 0.5 teaspoon Chicken powder
  • 2 tablespoons shredded Japanese seaweed (nori)
  • 2 tongue of Uni (or 2 teaspoons)
Sous Vide Onsen Egg
  1. Preheat the water bath at 67 degree Celsius (medium rare).
  2. When the temperature reaches 67 degree celsius, slowly place the chilled egg into the pot for 21 minutes
  3. Remove from the pot when the time is up and soak in a bowl of cold water to prevent further cooking.
  4. Set aside until garnishing the pasta
Cook the Pasta
  1. Boil the water and add salt in a saucepan under medium heat
  2. Add in the pasta and cook until al dente (not too soft)
  3. Drain the pasta and add ¼ teaspoon of olive oil to prevent the pasta from sticking together
  4. Set aside until require
Pan Fry the bacon
  1. Heat the oil in a frying pan under medium heat.
  2. Add in the sliced bacon and pan fry until golden brown.
  3. Remove the bacon from the pan and reserve the oil for the carbonara sauce.
Carbonara Sauce
  1. Blend the cream and 20g of Uni in a blender; set aside
  2. Use the reserved oil from the bacon and heat it up using medium heat.
  3. Add in garlic and stir fry until fragrance
  4. Add in sake and allow it to reduce to half.
  5. Add in blended uni cream, salt and chicken powder
  6. Allow it to bring to slight boil and add in cooked pasta.
  7. Stir for few seconds and remove the pasta from the pan
  8. Divide the pasta onto 2 plates
Finishing the Carbonara
  1. Gently crack the egg in a separate small bowl before carefully scooping onto the pasta
  2. Sprinkle the fried bacon over the pasta and top with a tongue of uni on each plate
  3. Add a generous tablespoon of seaweed over the pasta and serve hot.



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