Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, mentaiko spaghetti with delicious shiso leaves. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Mentaiko Spaghetti with Delicious Shiso Leaves is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Mentaiko Spaghetti with Delicious Shiso Leaves is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook mentaiko spaghetti with delicious shiso leaves using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mentaiko Spaghetti with Delicious Shiso Leaves:
- Get 200 grams Pasta (dried)
- Make ready 70 grams Mentaiko (salt-cured spicy pollack or cod roe)
- Get 10 leaves Shiso leaves
- Prepare 16 grams Butter
- Get 2 tbsp Heavy cream
- Prepare 1/3 tsp Dashi stock granules
- Make ready 2 tsp Garlic soy sauce (or regular soy sauce)
- Take 1 dash White pepper
Instructions to make Mentaiko Spaghetti with Delicious Shiso Leaves:
- 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.
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