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We hope you got insight from reading it, now let’s go back to mentaiko spaghetti with delicious shiso leaves recipe. You can cook mentaiko spaghetti with delicious shiso leaves using 8 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Mentaiko Spaghetti with Delicious Shiso Leaves:
- Provide 200 grams Pasta (dried)
- Get 70 grams Mentaiko (salt-cured spicy pollack or cod roe)
- Prepare 10 leaves Shiso leaves
- Take 16 grams Butter
- You need 2 tbsp Heavy cream
- You need 1/3 tsp Dashi stock granules
- Use 2 tsp Garlic soy sauce (or regular soy sauce)
- Use 1 dash White pepper
Steps 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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