Tarako Spaghetti
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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Servings: 1
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.
Nutrition
Calories: 450kcal
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