Mentaiko Spaghetti with Delicious Shiso Leaves.
You can cook Mentaiko Spaghetti with Delicious Shiso Leaves using 8 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Mentaiko Spaghetti with Delicious Shiso Leaves
- Prepare 200 grams of Pasta (dried).
- It's 70 grams of Mentaiko (salt-cured spicy pollack or cod roe).
- Prepare 10 of leaves Shiso leaves.
- It's 16 grams of Butter.
- It's 2 tbsp of Heavy cream.
- You need 1/3 tsp of Dashi stock granules.
- Prepare 2 tsp of Garlic soy sauce (or regular soy sauce).
- You need 1 dash of White pepper.
Mentaiko Spaghetti with Delicious Shiso Leaves instructions
- Cook the pasta in salted boiling water (1 tablespoon to 2 liters of water) following package instructions..
- 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..
- Put all the ingredients except for the shiso leaves in a bowl. (The photo shows 1 serving.).
- 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..
- Transfer to serving plates, top with the remaining shiso and enjoy!.
- This is a version made with 3 tablespoons of salt-cured squid (ika no shiokara). This is great too!.
- I added some mixed seaweed to this festive version..
