【luxury! How to make fresh sea urchin pasta!】

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Today's pasta is a luxurious sea urchin peperoncino!
The fresh and delicious sea urchin makes a rich and delicious "raw sea urchin pasta"!
This time, dairy products such as butter and fresh cream are not used, and it is made into a simple Peperoncino!
The material is difficult, but surprisingly easy to make!
It's a trick that makes the burning after adding raw sea urchin delicious!
I use chewy moe pasta!
The most delicious! Please make it! !!

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Japanese pasta chefs who make more than 20,000 meals a year, to say the least, will introduce recipes to POP.
We have arranged ingredients and recipes that are easy to make at home!
Sometimes it's playful, but the food is serious.
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<Material 1 serving>
Spaghettini 1.7mm 100g
Pure olive oil 40cc
Raw sea urchin 50g
Garlic 1 piece 5g
1 hawk claw (hall)
Fine green onion (Asatsuki etc.)

Roasted salt 3g
A little black pepper

#sea urchin pasta
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this is not helping my late night craving! you make it look so simple, i gotta try it another day!

vincyagain
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What is that you pour at 2min18sec? Please kindly answer. A few of the viewers like to confirm what you pour into the pan after you fried the garlic and pepper in olive oil.

kencptsui
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I would love to try this recipe!! But is that water that you added in (2m18s) ?

gracetan
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If ur gonna make a howto and not speak at least put captions so I know what ur adding next lol

jojomomomacaroni
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How ‘done’ was the pasta when you removed it from the pot and dropped it into the pan?

chrissd
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Amazing video! At 2 minutes 18 seconds, are you pouring in pasta water?

peacefulgratitude
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Awesome video! What was poured in the pan after oil and garlic in the beginning?

mrgc
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I would remove the garlic after frying. Otherwise an excellent dish to showcase / respect Uni.

presidentoxford
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Caro giapponese, la pasta ai ricci di mare l' abbiamo inventata noi italiani! Non ci rubare l' idea

laurameletti
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