Uni Pasta Recipe

by Samuel Huang


  • 100g Vana Grade Uni for the sauce
  • A couple of Gold or Premium Uni (Sashimi Grade) for topping if you’d like
  • 1lb dried Spaghetti/Linguine pasta
  • 1/2 cup butter
  • 3-4 cups broth (milk or water will work)
  • 1 large garlic clove
  • 2 tsp onion powder
  • 2 tbsp parmesan cheese
  • Olive oil (for cooking pasta)
  • Salt (for cooking pasta)
  • Ikura (optional)
  • Ariake Nori seaweed strips, for garnish (optional)




  1. Cook pasta in boiling salted water according to package directions.
  2. Blend Uni, melted butter, broth, garlic clove, onion powder, and parmesan cheese.
  3. When pasta is done, drain quickly and return to the pot. Reserve some of the starchy water. Turn on low heat and pour the uni mixture into the pot.
  4. Gently stir pasta and sauce together until well combined. Slowly add the stachy water if you see the pasta needs more moisture.
  5. Using the twisting technique, plate the pasta into a nest and sprinkle green onions, then top it all off with some beautiful pieces of uni.
  6. You can also top with our No.1 grade Ikura! Add a generous portion of ikura on top. This will add plenty of textural interest and extra flavor.
  7. Final garnish with our Ariake Nori. 
  8. Mixi nori and roe in with chopsticks before eating.