Uni Overload ~ Creamy Uni Carbonara with Onsen Egg
Author: 
Serves: 2
 
Ingredients
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
Garnish
  • 2 tablespoons shredded Japanese seaweed (nori)
  • 2 tongue of Uni (or 2 teaspoons)
Instructions
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.
Recipe by eckitchensg at http://eckitchensg.com/2015/11/uni-overload-creamy-uni-carbonara-with-onsen-egg/