Pasta dishes are also popular in Japan, but Tarako Spaghetti is especially beloved. The distinctive flavor of tarako (salted pollock roe) pairs well with spaghetti and has won the hearts of many Japanese people.
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What is Tarako Spaghetti?
Tarako Spaghetti is a pasta dish made by mixing cooked spaghetti with tarako and butter. "Tarako" refers to salted pollock roe, and its unique flavor blends well with butter to create a rich and delicious sauce. Due to its irresistible taste, it is immensely popular in Japan, both in households and restaurants.
While there are various types of pasta, spaghetti is the most commonly used in this dish. The thin strands pair well with the tarako. However, you can also use other types of pasta, so feel free to experiment according to your preference.
Exploring tarako
Some readers might not be familiar with tarako. Tarako is salted roe from Alaskan pollock. You may hesitate to eat fish roe, but wouldn't you eat caviar made from sturgeon roe? Consider tarako as Japan's equivalent of caviar. It is a common ingredient that can be easily found throughout Japan and is a staple on Japanese dining tables.
It is usually eaten without being cooked because its color and texture change when heated. It is popular as a topping for rice and as a filling for onigiri (rice balls), as well as in pasta dishes.
By the way, mentaiko (Japan's spicy caviar), which is tarako seasoned with chili pepper, is also popular in Japan. You can make "Mentaiko Spaghetti" by simply replacing tarako with mentaiko while keeping the other ingredients the same.
Topping choices
Tarako spaghetti is delicious on its own, but it tastes even better with added toppings. Popular choices include shredded nori seaweed, shiso leaves (perilla), and green onions.
My top recommendation is definitely shredded nori seaweed. It pairs perfectly with this dish, so be sure to give it a try.
Various variations
In Japan, there are various types of tarako spaghetti recipes, such as "Tarako Spaghetti with Butter" (the recipe featured on this page), "Yaki Tarako Spaghetti" (made by pan-frying tarako), and "Tarako Cream Spaghetti" (made by combining tarako with fresh cream).
The recipe I'm sharing is the most basic style in Japan. It is easy to prepare, delicious, and requires no cooking utensils other than a pot for boiling the spaghetti.
📋Step-by-step recipe
Ingredients
- 3 oz spaghetti
- 0.35 oz salted butter
- 1 oz tarako (salted pollock roe)
- ½ tsp soy sauce
Toppings:
- shiso leaves (perilla) (shredded)
- shredded nori seaweed
Instructions
🕒 Total: 15 mins
Step 1
Bring a large pot of water to a boil, then add salt (about 1% of the water's volume, not included in the recipe). While waiting for the water to boil, proceed with steps 2-3.
Step 2
Put butter in a large microwave-safe container. Microwave it until just before it is completely melted, then stop and remove the container.
Step 3
Scrape the roe from tarako using the back of a knife or a spoon. Place it in the container with the butter, and mix in soy sauce.
Step 4
Cook the spaghetti according to the package instructions.
Step 5
Once the spaghetti is cooked, drain it in a colander. Then, mix it thoroughly with the tarako and butter in the container.
Step 6
Serve the spaghetti on a plate, topped with shredded nori seaweed and shiso leaves to taste.
To Store
You can store it in the refrigerator for up to 2 days. However, it is best to consume it as soon as possible after cooking to enjoy its optimal texture.
Tips on how to make
- Cook the spaghetti in a large pot of boiling water. Using too little water can cause the spaghetti to stick together.
- Cook the spaghetti in salted water. This will give it a firm texture. However, since tarako already has a salty flavor, add only about 1% of the water's volume in salt to the boiling water to prevent the spaghetti from becoming too salty.
- When heating butter in the microwave, be careful not to burn it. It is recommended to stop the microwave just before the butter is completely melted.
Recipe card
Tarako Spaghetti
Ingredients
- 3 oz spaghetti
- 0.35 oz salted butter
- 1 oz tarako (salted pollock roe)
- ½ tsp soy sauce
Toppings:
- shiso leaves (perilla) (shredded)
- shredded nori seaweed
Instructions
- Bring a large pot of water to a boil, then add salt (about 1% of the water's volume, not included in the recipe). While waiting for the water to boil, proceed with steps 2-3.
- Put butter in a large microwave-safe container. Microwave it until just before it is completely melted, then stop and remove the container.
- Scrape the roe from tarako using the back of a knife or a spoon. Place it in the container with the butter, and mix in soy sauce.
- Cook the spaghetti according to the package instructions.
- Once the spaghetti is cooked, drain it in a colander. Then, mix it thoroughly with the tarako and butter in the container.
- Serve the spaghetti on a plate, topped with shredded nori seaweed and shiso leaves to taste.
Notes
- You can store it in the refrigerator for up to 2 days. However, it is best to consume it as soon as possible after cooking to enjoy its optimal texture.
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