Tarako Spaghetti (Salted Cod Fish Roe Pesto With Pasta)

Recipe by Akikobay
READY IN: 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    fish roe, see note 1 (must be Japanese salted cod roe called tarako or karashi mentaiko)
  • 6
    ounces spaghettini noodles (or finer)
  • 2
    tablespoons butter
  • 14
    cup heavy cream (or less)
  • 14
    sheet nori, cut into tiny tiny strips
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DIRECTIONS

  • Note 1: a) Tarako comes in sausage-looking pieces b)you can choose either the spicy kind (karashi mentaiko) or just plain tarako c)you can find tarako at the Japanese grocery store, often it is in the freezer.
  • Cut open the casing on each piece of tarako and gently scrape or squeeze out the roe.
  • Discard the casings.
  • Start your water to boil for the spaghetti.
  • Melt butter in a skillet over medium heat. Reduce heat to low and add roe, stirring until the color of the roe changes to a pale orange.
  • Stir in about half the heavy cream until well blended and heated through. As necessary, you can add the rest of the heavy cream.
  • Turn off the heat and keep the sauce just warm.
  • Don't ask me why, but a friend stirs in a spoonful of Kewpie Mayonnaise before tossing this dish together (I love Kewpie mayo, but I haven't tried this addition).
  • Cook the pasta to al dente.
  • Drain pasta and toss with sauce (sprinkle on the nori over the top just before taking the plates to the table) to serve.
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