February 6, 2013

Casa de Kei: Uni + Tobiko Pasta

by Kid Skwid

Ladies and gentlemen, meet Keisuke aka Kid Skwid, my beloved brother. He has recently been promoted to sous chef at the famed Spago restaurant in Beverly Hills. Congrats, K! And lucky for us, he will grace the pages of Umami Mart regularly, with simple yet fancypants recipes taken from his impressive home-cooked breakfasts on his Instagram feed (@kidskwid5). Make sure to follow him, like and comment on his photos — the more popular photos will be featured here and he’ll show us exactly how to prepare the dishes. They’re so easy you can make it before 9am! Enjoy! -Kayoko

Uni and Tobiko Pasta
with hand made pasta, spring onions, sudachi juice +zest and micro herbs

Servings: 2
Prep time: 20 minutes

INGREDIENTS
10 pieces of uni (I used Santa Barbara uni for this dish)
2 oz tobiko (flying fish roe)
2 small bulbs of spring onion (sliced)
sudachi (zest first, then juiced; use a lemon if sudachi is unavailable)
1/2 bag tagliatelle pasta (or make your own!)
2 tbl white wine
2 tbl butter
2 tbl extra virgin olive oil
Microgreens or shiso

METHOD
1. Boil water with a couple tablespoons of salt.
2. Add oil to the pan and get it hot. Add spring onion, slightly carmelize.
3. Add half of the uni and half of the tobiko, and gently stir for 30 seconds. Add butter until it melts.
4. Deglaze pan with wine and the juiced sudachi, toss it around to incorporate all flavors. Add a pinch of salt if needed and a pinch of black pepper.
5. When water comes to a boil, cook the pasta to al dente. Add pasta to pan, mix the sauce in with the noodles.
6. Garnish with the rest of uni, tobiko and zest of sudachi. Sprinkle microgreens on top!!

I’m still tweaking my recipe for making pasta, but here’s what I do now: 3 eggs, 3 cups flour, pinch salt, a little oil and little water. Knead for 10 minutes and put through pasta machine on spaghetti mode.

5 Comments

  • yoko
    Posted February 6, 2013 at 7:38 pm

    Gwaaaahhh! I want to try this. Is sudachi available in Japanese markets? I have never really looked for it in the U.S. Welcome Keisuke!

  • Kei
    Posted February 6, 2013 at 8:51 pm

    Thank u sooo much!!!! I am very proud to be able to be workin with yall!! I got my sudachi at the farmers market. Most of the time u can find it in the jap market if and when its in season:-) Thanx again!!!

  • chungy
    Posted February 7, 2013 at 1:58 am

    Wow, that is a glorious, colorful MASTERPIECE. NEED/WANT/WILL MAKE SOON

  • Posted February 11, 2013 at 7:32 am

    That looks amazing. I love the way use the word ‘deglaze’ – sounds so pro! Must try and hunt down some uni.

  • saaara
    Posted February 26, 2013 at 6:26 pm

    That looks amazing! Congrats Keisuke!

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