Pasta is also popular in Japan, but Tarako Spaghetti is especially beloved. The distinctive flavor of tarako 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 dish made by boiling spaghetti with tarako and butter. The unique flavor of tarako blends well with the butter, creating a rich and delicious sauce.
There are many types of pasta besides spaghetti, but spaghetti is often the preferred choice to pair with tarako. In my experience, I have never seen any other pasta used for this dish. This may be because the thin noodles of spaghetti are easier to mix with tarako. However, using other types of pasta does not compromise the flavor of the dish.
It is a popular dish in Japanese households and restaurants. Give it a try and taste this delicious dish for yourself!
About tarako
Tarako is salted roe from Alaskan pollock. Some people may hesitate to eat fish roe, but wouldn't you eat caviar made from sturgeon roe? Think of tarako as the Japanese equivalent of caviar. It is a common ingredient that can be easily found throughout Japan and is a staple on Japanese dining tables.
Tarako 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).
By the way, mentaiko (Japanese spicy caviar), which is tarako seasoned with chili pepper, is also a popular ingredient in Japan. You can make mentaiko spaghetti by simply replacing tarako with mentaiko without changing the other ingredients.
Toppings to be used
To make tarako spaghetti even more delicious, you can add toppings. Some of the most popular options include shredded nori seaweed, shiso leaves (Japanese herb), and sliced green onions.
Personally, my favorite topping is definitely shredded nori seaweed, which pairs perfectly with the tarako spaghetti.
Various types of tarako spaghetti
In Japan, there are many recipes for tarako spaghetti, such as tarako spaghetti with butter (which is mentioned in this recipe), yaki tarako spaghetti (pan-fried tarako spaghetti), and tarako cream spaghetti made by combining tarako and milk.
The recipe I'm sharing on this page is the most popular way to make tarako spaghetti in Japan because it's easy to prepare and doesn't require a pan.
Ingredients
- 3 oz. (85g) spaghetti
- 1 oz. (28g) tarako
- 0.35 oz. (10g) salted butter
- ½ tsp soy sauce
- 2 shiso leaves (optional)
- pinch of shredded nori (optional)
Step-by-step instructions
🕒 Total 15 mins
Step 1
Bring a large pot of water to a boil and add salt (about 1% of the water, not included in the recipe). While waiting for the water to boil, proceed with steps 2-4.
Step 2
Put the butter in a slightly larger microwave-safe plate and heat it in the microwave. Keep an eye on it while heating, and stop heating just before the butter is completely melted. Then, remove the container from the microwave.
Step 3
Scrape the roe from the tarako using the back of a knife and place it in the container with the melted butter. After that, add soy sauce.
Step 4
Remove the stems from the shiso leaves and slice them lengthwise into long, thin strips. If you are not using pre-sliced nori, slice it thinly into strips.
Step 5
Boil the spaghetti for the time indicated on the package.
Step 6
Once the spaghetti is cooked, drain it in a colander. Then, put it in the container with the tarako and mix well.
Step 7
Serve the spaghetti on a plate and sprinkle it with the shredded shiso leaves and nori on top.
To Store
It can be stored in the refrigerator for up to 2 days, but it is recommended to consume it immediately after cooking to enjoy its optimal texture.
Tips on how to make
- Boil the spaghetti in a large pot of water. Using too little water may cause the spaghetti to clump together.
- Boil the spaghetti in salted water to give it a firm texture. However, since tarako already has a salty taste, only add about 1% 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. (85g) spaghetti
- 1 oz. (28g) tarako
- 0.35 oz. (10g) salted butter
- ½ tsp soy sauce
- 2 shiso leaves (optional)
- pinch of shredded nori (optional)
Instructions
- Bring a large pot of water to a boil and add salt (about 1% of the water, not included in the recipe). While waiting for the water to boil, proceed with steps 2-4.
- Put the butter in a slightly larger microwave-safe plate and heat it in the microwave. Keep an eye on it while heating, and stop heating just before the butter is completely melted. Then, remove the container from the microwave.
- Scrape the roe from the tarako using the back of a knife and place it in the container with the melted butter. After that, add soy sauce.
- Remove the stems from the shiso leaves and slice them lengthwise into long, thin strips. If you are not using pre-sliced nori, slice it thinly into strips.
- Boil the spaghetti for the time indicated on the package.
- Once the spaghetti is cooked, drain it in a colander. Then, put it in the container with the tarako and mix well.
- Serve the spaghetti on a plate and sprinkle it with the shredded shiso leaves and nori on top.
Notes
- It can be stored in the refrigerator for up to 2 days, but it is recommended to consume it immediately after cooking to enjoy its optimal texture.
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