Recipe: Tarako butter spaghetti
A quick and easy pasta dish
Tarako (salted pollack roe) is often used as an ingredient in onigiri (Japanese rice balls). If you visit a Japanese supermarket, you’ll find a similar product called mentaiko. It’s also salted pollack roe, but is seasoned with tougarashi – red chili powder.
Tarako spaghetti is a dish that’s easy to make and is particularly popular with children. The saltiness of the tarako is a good match for the sweetness of the butter, together producing a wonderful flavor. I recommend a garnish such as shiso or radish sprouts to add a sharpness to the dish.
Ingredients (for 2 people)
- 160 – 180 g of spaghettini (1.7 mm)
- 160 – 180 g of tarako
- 60 g of butter
- 1 sheet of nori ( 20 cm x 20 cm dried sea weed)
- 10 sheets of shiso (green perilla)
Place a large pot with 2 liters of cold water on a high heat. Once it comes to boil, add 10 g of salt and cook the spaghettini based on the introductions on the package.
While you’re cooking the spaghettini, prepare the sauce and the garnish. Cut the butter into 1 cm square cubes and put these in a large bowl.
Next, place the tarako on the cutting board and cut the skin. Use the back of the knife to scrape the eggs into the bowl.
Cut the nori into pieces 3 – 5 cm wide, then place these in a stack and cut into 1 – 2 mm strips with scissors.
Slice the shiso leaves 1 mm thin.
Once the spaghettini is cooked, drain and quickly add them to the bowl, mixing well so that the butter melts with the heat of the spaghettini. Make sure that you keep a little hot water when you drain the noodles – it can be used to adjust the sauce. If you think it needs to be more smooth or still has lumps of butter, add 1 – 2 tablespoons of hot water to the bowl.
Plate the pasta, garnish and serve.