30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Butter Noodle Sushi Rolls
Butter Noodle Sushi Rolls
Butter Noodle Sushi Rolls
⏱1h
👥4
🔥800 cal
Medium
🍽️Japanese
A luxurious take on butter noodle sushi, featuring the delicate flavor of Uni (sea urchin) and the richness of Wagyu beef. This version utilizes precise techniques and premium ingredients for a truly unforgettable experience.
A luxurious take on butter noodle sushi, featuring the delicate flavor of Uni (sea urchin) and the richness of Wagyu beef. This version utilizes precise techniques and premium ingredients for a truly unforgettable experience.
Cook Fresh Tagliatelle in salted boiling water until al dente. Reserve 1/4 cup of pasta water. Drain and set aside.
Prepare the Brown Butter. Melt Butter in a small saucepan over medium heat, swirling constantly until it turns golden brown and has a nutty aroma. Strain through a fine-mesh sieve to clarify. Remove from heat.
Whisk in White Soy Sauce, Yuzu Juice, and Sansho Pepper into the Brown Butter. Add a tablespoon of reserved pasta water if needed to adjust consistency.
Add cooked Tagliatelle to the Brown Butter Sauce and toss to coat evenly, adding more pasta water if needed.
Prepare the Filling. Gently combine Wagyu Beef, Uni, Mascarpone Cheese, and Truffle Oil in a small bowl. Be careful not to break up the Uni too much.
Lay a sheet of plastic wrap on a clean surface. Spread a portion of the buttered noodles onto the plastic wrap, forming a rectangle.
Spread a line of the Filling across the center of the noodles.
Using the plastic wrap, tightly roll the noodles into a sushi roll shape. Repeat with remaining noodles and filling.
Slice each roll into 6-8 pieces.
Garnish with Microgreens and a small piece of Gold Leaf. Serve immediately.
Ingredients
4
8 oz225 gFresh Tagliatelle
8 tbsp120 mLBrown Butter-clarified
2 tbsp30 mLWhite Soy Sauce
1 tbsp15 mLYuzu Juice-freshly squeezed
1/4 tsp1.25 mLSansho Pepper
2 oz55 gWagyu Beef-A5 grade, thinly sliced
2 oz55 gUni-fresh, high quality
1 tbsp15 mLMascarpone Cheese
1 tsp5 mLTruffle Oil
11Microgreens
1 tsp5 mLGold Leaf-edible
Equipment
Large pot
Small saucepan
Fine-mesh sieve
Medium bowl
Plastic wrap
Knife
Instructions
Cook Fresh Tagliatelle in salted boiling water until al dente. Reserve 1/4 cup of pasta water. Drain and set aside.
Prepare the Brown Butter. Melt Butter in a small saucepan over medium heat, swirling constantly until it turns golden brown and has a nutty aroma. Strain through a fine-mesh sieve to clarify. Remove from heat.
Whisk in White Soy Sauce, Yuzu Juice, and Sansho Pepper into the Brown Butter. Add a tablespoon of reserved pasta water if needed to adjust consistency.
Add cooked Tagliatelle to the Brown Butter Sauce and toss to coat evenly, adding more pasta water if needed.
Prepare the Filling. Gently combine Wagyu Beef, Uni, Mascarpone Cheese, and Truffle Oil in a small bowl. Be careful not to break up the Uni too much.
Lay a sheet of plastic wrap on a clean surface. Spread a portion of the buttered noodles onto the plastic wrap, forming a rectangle.
Spread a line of the Filling across the center of the noodles.
Using the plastic wrap, tightly roll the noodles into a sushi roll shape. Repeat with remaining noodles and filling.
Slice each roll into 6-8 pieces.
Garnish with Microgreens and a small piece of Gold Leaf. Serve immediately.
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