Tarako spaghetti, a beloved Japanese comfort food, offers a surprisingly simple yet intensely flavorful experience. The salty, briny pop of mentaiko (spicy cod roe) contrasts beautifully with the creamy texture of the sauce, all perfectly coating al dente spaghetti. This dish is surprisingly versatile; you can easily adjust the spice level to your preference and add other ingredients like butter, mayonnaise, or even a touch of chili flakes for an extra kick. Forget complicated pasta dishes; this recipe delivers maximum flavor with minimal effort.
This creamy delight is far easier to make than you might think. Ready to discover the secret to creating authentic Tarako Spaghetti at home? Let's dive into the step-by-step guide below and transform simple ingredients into a culinary masterpiece.
Tools Needed
- Frying pan
- Plastic wrap
- Knife
Ingredients
- Tarako (pollock roe)
- Sake (or white wine): 1 tablespoon
- Spaghetti (fedelini recommended)
- Half-and-half
- Scallions
- Nori seaweed
- Salt
Step-by-Step Instructions
Step 1. Prepare the Tarako
- Remove the skin from the tarako and take out the roe inside. Place the roe onto plastic wrap, cut open the skin, and scrape out the roe.
- Put the roe in a small dish and pour in one tablespoon of sake (or white wine) to remove any fishy smell.
- Mix the sake and roe to separate the individual grains.
Step 2. Cook the Spaghetti and Sauce
- Cook spaghetti until one minute before it's fully cooked.
- Drain the spaghetti and return it to the frying pan. Add half-and-half and the prepared tarako.
- Cook over medium-high heat until the spaghetti absorbs the creamy sauce and the sauce reduces (about one minute).
Step 3. Season and Garnish
- Cut tarako into small pieces for topping.
- Add salt to taste if needed (tarako is already salty).
- Sprinkle chopped scallions and nori seaweed for garnish.
Read more: 15-Minute Japanese Curry Udon: Quick, Easy, & Delicious Weeknight Dinner
Tips
- Using plastic wrap makes removing the tarako roe from the skin much easier.
- Sake removes fishy smell, but white wine can be substituted.
- Fedelini spaghetti is recommended but other types can be used, adjust cooking time as needed.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 50-60g
- Protein: 15-20g
FAQs
1. Can I substitute mentaiko with other ingredients?
While mentaiko provides the signature flavor, you can try using regular cod roe (tarako) for a milder taste, or even ikura (salmon roe) for a different briny experience. However, the flavor profile will change.
2. What kind of pasta is best for Tarako Spaghetti?
Spaghetti is traditional, but you can also use other long pasta shapes like linguine or bucatini. Choose a pasta that holds the creamy sauce well.
3. How can I adjust the spiciness?
Mentaiko varies in spiciness. Start with a smaller amount and taste as you go. You can also add chili flakes or a dash of chili oil for extra heat, or use less if you prefer it milder.
So there you have it – your very own plate of creamy, flavorful Tarako Spaghetti. This simple yet satisfying recipe is perfect for a weeknight dinner or a special occasion. Enjoy the authentic taste of Japan in the comfort of your own home!