Mentaiko Spaghetti with Delicious Shiso Leaves – a delicious recipe with Pasta, salt, leaves, Butter, Heavy cream, granules. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook the pasta in salted boiling water (1 tablespoon to 2 liters of water) following package instructions.
2
Cut the shiso leaves in half lengthwise and finely shred.
3
Take the membrane off the mentaiko by scraping it with the back of a knife.
4
Put all the ingredients except for the shiso leaves in a bowl.
5
(The photo shows 1 serving.)
6
When the pasta is cooked, drain well in a sieve and move to a bowl.
7
Add half of the julienned shiso leaves as well.
8
Mix and taste.
9
If it seems too dry, add a little of the pasta cooking water.
10
Transfer to serving plates, top with the remaining shiso and enjoy!
11
This is a version made with 3 tablespoons of salt-cured squid (ika no shiokara).
12
This is great too!
13
I added some mixed seaweed to this festive version.
249
kcal
Calories
7
g
Fat
39
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 grams Pasta (dried), 70 grams Mentaiko (salt-cured spicy pollack or cod roe), 10 leaves Shiso leaves, 16 grams Butter, and more.
Yes, Mentaiko Spaghetti with Delicious Shiso Leaves falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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