How can I use uni butter? Our two suggestions are, mix the butter into pasta, or spread it over broiled fish. But honestly, the possibilities are endless!
- 4.6 ounces uni
- 1/2 pound unsalted butter softened
- 2 tsp fresh lemon juice
- sea salt to taste
- 1 tbsp minced chives
- 1 tsp black pepper
- 1 pinch cayenne optional
- wax paper
- *note: Leave butter out for several hours until soft. This is very important. If you use cold butter, it won’t work.
- Put Uni eggs in a bowl, and with an electric mixer, whip the eggs until they are smooth and velvety in consistency, similar to pancake batter. Set Aside. In a Large electric mixer, add the softened butter, and start mixing on the lowest setting. Slowly add the Uni mixture until its completely blended with the butter. Once it is blended, turn up the speed on the mixer to medium.
- Add in lemon juice, salt, pepper, chives, and cayenne. When it is needed, scrape down the sides of the bowl with a rubber spatula. Continue mixing for 2-3 minutes until everything is well blended into a smooth, creamy consistency.
- On a flat surface, lay down a good size sheet of wax paper. Place the Uni butter on the wax paper, and roll it into a log about 2 inches in diameter. Fold over the ends of the wax paper and roll it to seal.
- Place the log in the refridgerator for a couple of hours to firm up. When firm, you can cut the butter into smaller pieces and keep it in fridge for a few days, or freeze the extra butter if you want to save it for another recipe in the future.
Be sure to taste before you add any salt. Uni is now packaged in salt water which makes it pretty salty on it's own.
Tried this recipe?Let us know how it was!
I used to eat Uni as a kid growing up in Massachusetts in a town 10miles or so north of Boston. My Dad brought dozens home for us to enjoy – little did I know back in the 50s and 60s what a delicacy was on our table. We thought everybody ate Uni. My Dad worked near the North End of Boston with ample fish markets and near the Boston Fish Pier . My American born parents from Mediterranean heritage knew about Uni from their parents who ate them also.
Little did we know how lucky we were to eat Uni. I’ll be looking forward to seeing them at my local fish markets, hopefully. Thanks for the recipe.
I can’t wait to make this!
DO NOT use salted butter. I ruined my uni by oversalting.
Thank you for this information. It totally makes sense especially since the uni is now packaged in sea water. We will revise the recipe.