Tarako Spaghetti
Pasta dishes are also popular in Japan, but Tarako Spaghetti is especially beloved. The distinctive flavor of tarako (salted pollack roe) pairs well with spaghetti and has won the hearts of many Japanese people.
Ingredients
- 3 oz. (85g) spaghetti
- 0.35 oz. (10g) salted butter
- 1 oz. (28g) tarako (salted pollack roe)
- ½ tsp soy sauce
Toppings (optional):
- 2 shiso leaves (perilla leaves)
- shredded nori seaweed
Instructions
- Bring plenty of water to a boil in a large pot, 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 2-4.
- Put the butter on a large microwave-safe plate and microwave it. Just before the butter is completely melted, stop microwaving and remove the plate.
- Scrape the roe from the tarako using the back of a knife or a spoon, then place it on the plate with the butter, and mix in soy sauce.
- Remove the stems from the shiso leaves and slice them lengthwise into thin strips.
- Boil the spaghetti according to the package instructions.
- Once the spaghetti is cooked, drain it in a colander. After that, mix it thoroughly with the tarako and butter on the plate.
- Serve the spaghetti on the plate and sprinkle shredded shiso leaves and shredded nori on top according to your preference.
Notes
- It can be stored in the refrigerator for up to 2 days. However, it is advisable to consume it as soon as possible after cooking to enjoy its optimal texture.
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