2. Cooked your frozen sanukiya udon in rapidly boiling salt water for just a minute. Transfer cooked udon over to the pan with the black pepper oil. I added 3 tablespoons of pasta water and a handful of grated parmigiano-reggiano to the same pan, heated the pan back up along with a pat of butter. Stir until everything is mixed well, adjusting to desired level of sauce level and taste.
3. Top with as much fresh uni as you desire!