Japanese Flavored Tarako Cream Pasta

Name: Japanese Flavored Tarako Cream Pasta
Cuisine: American
Ingredients: 400 grams Spaghetti; 1 Tarako - salt cured pollack or cod roe; 1/2 tbsp Onion; 1/2 packet Shimeji mushrooms; 30 grams Butter; 1 tbsp Cake flour; 250 ml Milk; 1 to 2 tablespoons Soy sauce; 1 Salt and pepper; 5 leaves Shiso leaves

cookpad.japan @cookpad_jp

I love pasta, so I made this because I wanted to increase my repertoire.

If you use fresh cream instead of milk, you probably don't need flour. Recipe by Shiina

I love pasta, so I made this because I wanted to increase my repertoire.

If you use fresh cream instead of milk, you probably don't need flour. Recipe by Shiina

cookpad.japan @cookpad_jp

I love pasta, so I made this because I wanted to increase my repertoire.

If you use fresh cream instead of milk, you probably don't need flour. Recipe by Shiina

I love pasta, so I made this because I wanted to increase my repertoire.

If you use fresh cream instead of milk, you probably don't need flour. Recipe by Shiina

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Ingredients

400 gramsSpaghetti
1Tarako - salt cured pollack or cod roe
1/2 tbspOnion
1/2packet Shimeji mushrooms
30 gramsButter
1 tbspCake flour
250 mlMilk
1to 2 tablespoons Soy sauce
1Salt and pepper
5leaves Shiso leaves

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Steps

1

Slice the onion thinly. Cut the root ends off the shimeji mushrooms and shred. Chop up the shiso leaves.
2

Stir fry the ingredients from step 1 (except for the shiso leaves) in 20 g of butter.
3

When it's all wilted, add the cake flour, and mix until it's no longer floury.
4

Turn off the heat and add the milk and tarako. It's easy to break up the tarako on top of a wooden spatula, using a fork. (If you don't like the membrane, this wouldn't work for you, just scrape out the insides and add that to the pan.)
5

Turn the heat back on, add the remaining 10 g of butter, and simmer while mixing until the sauce is creamy.
6

Boil the pasta in generously salted water.
7

Just before the pasta is done, add about 2 ladles full of the cooking water to the pan with the sauce. Add the soy sauce, and adjust the seasoning with salt and pepper.
8

When the pasta is done, drain, put back in the pan, and mix with the sauce from Step 7.
9

Transfer to serving plates, scatter chopped shiso leaves and enjoy.