Set aside 1/4 of the uni and then put the rest in a bowl and mash it with a whisk; it doesn't need to be totally smooth. Then you want to gently whisk in the cream.
150 grams uni, 1/3 cup light cream
Bring 10 cups of water to a boil and add 1 teaspoon of salt.
Add the pasta and boil for 2 minutes, less than the time specified on the package. For example, my spaghetti takes 11 minutes to cook, so I'm going to set the timer for 9 minutes.
200 grams spaghetti
About 3 minutes before the pasta is done, add a frying pan over medium-high heat and add the olive oil, garlic, and anchovy. Saute until the garlic is fragrant but hasn't started to brown yet.
2 tablespoons olive oil, 7 grams garlic, 5 grams anchovy filets
Turn down the heat and add the soy sauce; it will spatter, so be careful. When most of the liquid is gone, add the sake and then, turn the heat back up and bring the mixture to a boil to burn off the alcohol.
1 teaspoon soy sauce, 1/4 cup sake
When the timer for the pasta is up, transfer it directly to the pan with the garlic, and then add a ladleful of pasta water. Cook the pasta like risotto, adding additional pasta water as needed and stirring until it reaches your desired doneness (another 2-3 minutes).
Stir in the uni and cream and toss to coat the pasta until it forms a creamy sauce.
Serve the uni pasta topped with a few pieces of uni and garnish with fresh shiso cut into a chiffonade (thinly sliced).
5 leaves green shiso