Buckwheat and Eggs
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Buckwheat and Eggs
Chef Brandon Kida of Asiate—New York, NY
Adapted by StarChefs.com
August 2009
Yield: 1 Serving


½ cup buckwheat flour
½ cup all purpose flour
1 large egg
1 teaspoon olive oil
1 teaspoon water

Uni Cream Sauce:
10 pieces uni
1 cup dashi
1 teaspoon soy sauce
3 tablespoons heavy cream

To Assemble and Serve:
1 tablespoon butter
1 tablespoon Parmigiano Reggiano
½ cup dashi
1 quail egg, poached
Osetra caviar
Salmon roe
Chopped chives
Chopped nori seaweed
1 2-inch piece wasabi root


For the Pasta:
Add the buckwheat flour, all purpose flour, egg, pinch of salt, olive oil, and water to the bowl of a mixer with dough hook attachment. Mix at low speed until ingredients combine and form pasta dough. Allow to rest for 20 minutes. Roll out to 1/16-inch thick sheet. Cut into even strips. Bring a pot of salted water to a boil and cook pasta until tender. Strain and reserve.

For the Uni Cream Sauce:
Combine the uni, dashi, soy sauce, and heavy cream in a pot over medium heat. Bring to a simmer and cook until the liquid has reduced to one-third of its original volume. Transfer to a blender and puree. Pass mixture through a chinois and reserve.

To Assemble and Serve:
Toss the pasta with the butter, Parmigiano, and dashi. Add the uni cream sauce. Arrange the pasta in a bowl. Place the poached quail egg on top. Garnish with caviar, salmon roe, chives, and seaweed, and grated wasabi.