Mentaiko Spaghetti with Delicious Shiso Leaves

Name: Mentaiko Spaghetti with Delicious Shiso Leaves
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Pasta (dried); 70 grams Mentaiko (salt-cured spicy pollack or cod roe); 10 leaves Shiso leaves; 16 grams Butter; 2 tbsp Heavy cream; 1/3 tsp Dashi stock granules; 2 tsp Garlic soy sauce (or regular soy sauce); 1 dash White pepper

cookpad.japan @cookpad_jp

I used to just add butter, but I've adjusted the recipe over several attempts.

The pasta absorbs moisture as you're mixing it, so adjust just before you serve it.
Also good with squid and mentaiko. For 2 servings. Recipe by Orancho

I used to just add butter, but I've adjusted the recipe over several attempts.

The pasta absorbs moisture as you're mixing it, so adjust just before you serve it.
Also good with squid and mentaiko. For 2 servings. Recipe by Orancho

cookpad.japan @cookpad_jp

I used to just add butter, but I've adjusted the recipe over several attempts.

The pasta absorbs moisture as you're mixing it, so adjust just before you serve it.
Also good with squid and mentaiko. For 2 servings. Recipe by Orancho

I used to just add butter, but I've adjusted the recipe over several attempts.

The pasta absorbs moisture as you're mixing it, so adjust just before you serve it.
Also good with squid and mentaiko. For 2 servings. Recipe by Orancho

Saved

Ingredients

2 servings

200 gramsPasta (dried)
70 gramsMentaiko (salt-cured spicy pollack or cod roe)
10leaves Shiso leaves
16 gramsButter
2 tbspHeavy cream
1/3 tspDashi stock granules
2 tspGarlic soy sauce (or regular soy sauce)
1 dashWhite pepper

Saved

Steps

1

Cook the pasta in salted boiling water (1 tablespoon to 2 liters of water) following package instructions.
2

Cut the shiso leaves in half lengthwise and finely shred. Take the membrane off the mentaiko by scraping it with the back of a knife.
3

Put all the ingredients except for the shiso leaves in a bowl. (The photo shows 1 serving.)
4

When the pasta is cooked, drain well in a sieve and move to a bowl. Add half of the julienned shiso leaves as well. Mix and taste. If it seems too dry, add a little of the pasta cooking water.
5

Transfer to serving plates, top with the remaining shiso and enjoy!
6

This is a version made with 3 tablespoons of salt-cured squid (ika no shiokara). This is great too!
7

I added some mixed seaweed to this festive version.