If you love eating spaghetti, I know that you are gonna like this recipe. Here’s a Japanese twist on spaghetti using mentaiko (pollack roe) and cream, making a delicious dish called Creamy Mentaiko Spaghetti. [br][br]Living in Japan and tasting many different kinds of food that I haven’t seen or tasted coming from Hawaii. One of those foods is mentaiko, the first time I tried mentaiko was just eating it with fresh cooked rice and having the mentaiko spread and mixed into the rice. I knew that I this was going to be some thing that I’m going to love very much. [br][br]So here’s a question for you readers: What are some foods you guys have tried in a different county and you fell in love eating??
Japanese Creamy Mentaiko Spaghetti
Author: Shannon Tomioka
Recipe type: Pasta
Cuisine: Japanese
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 200 g of spaghetti Noodles
- 30 g of butter
- 90 g or 2 pcs of mentaiko or pollack roe
- 100 ml of fresh cream
- 2 pinches of salt
- 1 tsp of salt (for spaghetti water)
- 2 lemon slices
- sliced stripes of seaweed for garnish
- pepper (for your taste)
Instructions
- First we are going to start with make our sauce. Add the butter to a large bowl and smash the butter down.
- Next ad the mentaiko and salt to the butter, then mix well.
- Add half of the fresh cream and mix. Then addd the rest of the fresh cream and mix, it should be getting a little thick. Set aside so we can start on the spaghetti.
- Start boiling water for your spaghetti and add your salt. Depending what spaghetti noodles you are using, please check the package for the cooking time.
- When the spaghetti is done strain the water. Grab some of the spaghetti and mix into the sauce, then plate.
- Lastly add a pinch of the sliced stripes of dried seaweed and garnish on the top. Next squeeze some lemon juice around and a touch of pepper to your taste. all done and ready to server. Enjoy
