Steps

1. Serve freshly cooked rice in a bowl. [Tip!] Raw seafood can spoil if placed on hot rice, so let it cool slightly.
   🕒 01:30
2. Finely chop the shiso leaves.
   🕒 01:44
3. Generously place salmon roe to taste on top of the rice.
   🕒 02:39
4. Next, add sea urchin to taste.
   🕒 03:30
5. Sprinkle the chopped shiso leaves.
   🕒 03:46
6. Place the egg yolk in the center.
   🕒 03:58
7. Place wasabi to taste on the side of the bowl.
   🕒 04:17
8. Finish by drizzling with dashi soy sauce to taste.
   🕒 05:07
9. In a frying pan, add 2 tbsp olive oil, 2 cloves sliced garlic, and sliced red chili to taste.
   🕒 07:18
10. Heat on low until the garlic becomes fragrant. Be careful not to burn it. [Tip!] If garlic burns, its aroma becomes too strong, so cook it slowly over low heat.
    🕒 07:43
11. In another pot, add salt and boil water with a 1% salt concentration, then cook 1.4mm pasta for 2 servings.
    🕒 07:59
12. Add 1 tbsp fish sauce to the frying pan and heat it to remove any fishy odor.
    🕒 08:30
13. Add pasta cooking water to taste to the frying pan.
    🕒 09:11
14. Add 4 shakes of Hy-me (or 4 shakes of MSG(Ajinomoto)) to enhance the umami. [Tip!] While preserving the original flavors of the ingredients, a small amount of umami enhances the richness of the sea urchin and salmon roe.
    🕒 09:48
15. Add the cooked pasta to the frying pan and toss well with the sauce.
    🕒 10:04
16. Generously place sea urchin to taste on top of the pasta served on a plate.
    🕒 10:22
17. Lightly sprinkle scallions to taste.
    🕒 10:46
18. Finally, top with salmon roe to taste.
    🕒 11:04
19. Finish by drizzling with olive oil to taste.
    🕒 11:10