Recipe Courtesy of Ian Ramirez
3 lbs Barilla Thick Spaghetti
12 Tbsp Kikkoman unagi Sushi Sauce
3/4 c Toasted sesame seeds
1 c Finely Grated Parmesan
Thinly Sliced Nori strips for Garnish
- Whisk Chicken eggs with furikake and toasted sesame. Make a thin omelet either in a non-stick pan, flat top griddle or in a steamer. For a buffet/hotel pan serving, slice into thin strips and set aside. For an elevated plated serving, cut into rectangles for the plate.
- For the Sauce mixture: Remove the Mentaiko eggs from the membrane sack and scoop into a large mixing bowl. Add grated parmesan, half and half, melted butter, black pepper and soy sauce. Gently whisk this together until smooth. Set aside.
- Chiffonade shiso leaves and set aside for plating.
- Add your spaghetti to boiling water and cook 1 minute less than the directions on the box. Reserve about a cup of pasta water and add it to the sauce mixture.
- Toss hot spaghetti into the sauce mixture and coat evenly with sauce.
- Fry Quail eggs and set aside for plating.
- Plating #1- For buffet/hotel pan serving: Place pasta in a hotel pan in individual “pasta nests” Lightly drizzle with unagi sushi sauce. Top each nest with omelet strips, nori, shiso leaves and quail egg. Optional garnish- fried garlic.
- Plating #2- For individually plated applications: using a palette knife, spread the unagi sauce on a plate or bowl. Next, place the omelet over the unagi sauce. Using a long plating tweezers, roll pasta into a nest and plate atop the omelet. Top with nori, shiso and quail egg. Optional garnish- sprinkle with fried garlic.
