Easy Creamy Tarako Spaghetti

1. 1

   To cook 200 g of pasta, use 2 liters of water and 15 grams of salt.

2. 2

   As the pasta cooks, mix all the ingredients marked together.

3. 3

   Finely shred the shiso leaves and nori seaweed.

4. 4

   When the pasta is cooked drain and put it in a frying pan with the butter over low heat.

5. 5

   Melt the butter and mix with the pasta.

6. 6

   Turn off the heat, add the combined sauce ingredients and mix quickly.

7. 7

   If you work too slow the sauce will cook too much with the residual heat in the frying pan.

8. 8

   Transfer to serving plates, sprinkle on top with the shiso leaves and nori seaweed, and it's done!

9. 9

   If you like spicy food, use mentaiko (spicy salt cured cod roe) instead of tarako.

10. 10

    Make sure you remove the membrane from the tarako before mixing.

* Per serving · 4 servings · Values may vary.