How to Prepare Perfect Mentaiko Spaghetti with Delicious Shiso Leaves

Without fail cooking ultimate Mentaiko Spaghetti with Delicious Shiso Leaves easy, yummy, practical.

Good Evening every body, at this time you get present recipe Mentaiko Spaghetti with Delicious Shiso Leaves with 8 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 7 stages of easy cooking Mentaiko Spaghetti with Delicious Shiso Leaves.

Ingredients for Mentaiko Spaghetti with Delicious Shiso Leaves

1. Prepare 200 grams : Pasta (dried).

2. Prepare 70 grams : Mentaiko (salt-cured spicy pollack or cod roe).

3. Needed 10 : leaves Shiso leaves.

4. Prepare 16 grams : Butter.

5. Needed 2 tbsp : Heavy cream.

6. Needed 1/3 tsp : Dashi stock granules.

7. Prepare 2 tsp : Garlic soy sauce (or regular soy sauce).

8. Needed 1 dash : White pepper.

If all ingredients Mentaiko Spaghetti with Delicious Shiso Leaves it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Mentaiko Spaghetti with Delicious Shiso Leaves

1. Cook the pasta in salted boiling water (1 tablespoon to 2 liters of water) following package instructions..

1. 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..

1. Put all the ingredients except for the shiso leaves in a bowl. (The photo shows 1 serving.).

2. 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..

3. Transfer to serving plates, top with the remaining shiso and enjoy!.

4. This is a version made with 3 tablespoons of salt-cured squid (ika no shiokara). This is great too!.

5. I added some mixed seaweed to this festive version..

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