Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara. To read more about Harumi, click here.
Mentaiko Spaghettini
This is one of the most popular types of pasta in Japan and is a great example of how a foreign ingredient has been adapted to Japanese taste. I think you will find it quite an eye opener.
Recipe information
Yield
Makes 2 servings
Ingredients
6
3
2
1
Need to make a substitution?
Preparation
Step 1
1. Boil the spaghettini in a pan of salted water until al dente.
Step 2
2. Soften the butter and beat until creamy. Remove the thin membrane form the mentaiko and mix the roe with the butter.
Step 3
3. Finely shred the dried seaweed (nori) and the shisho leaves.
Step 4
4. When the spaghettini is cooked, drain well. Immediately mix with the mentaiko and the better and season with kombu cha powder and soy sauce.
Step 5
5. Put onto a serving plate, sprinkle the dried seaweed and shisho leaves on top and garnish with green onions or chives.