📝 About This Recipe
Born in the 1960s at a Tokyo pasta house, Spaghetti Tarako is a quintessential 'Yoshoku' masterpiece that marries Italian technique with Japanese soul. This dish features al dente pasta tossed in a creamy, briny sauce of salted pollock roe, rich butter, and a touch of soy sauce for depth. It is a sublime balance of textures—the tiny, popping grains of roe coating every strand of pasta—finished with the aromatic brightness of shiso and nori.
🥗 Ingredients
The Pasta
- 200 grams Spaghetti (high-quality dried pasta)
- 2 liters Water (for boiling)
- 2 tablespoons Sea Salt (to season the pasta water)
The Tarako Sauce
- 2 sacks Tarako (Salted Pollock Roe) (about 60-70g; ensure it is Tarako, not spicy Mentaiko)
- 30 grams Unsalted Butter (softened at room temperature)
- 1 tablespoon Whole Milk or Heavy Cream (for a silkier consistency)
- 1 teaspoon Usukuchi (Light) Soy Sauce (for umami and seasoning)
- 1 teaspoon Japanese Sake (optional, to mellow the fishiness)
- 2 tablespoons Pasta Cooking Water (reserved from the pot)
The Garnish
- 4-5 pieces Shiso Leaves (Perilla) (finely chiffonaded)
- 1/4 cup Kizami Nori (shredded dried seaweed)
- 1 teaspoon Toasted White Sesame Seeds (optional)
- 2 pieces Lemon Wedge (for a bright finish)
👨🍳 Instructions
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1
Bring 2 liters of water to a rolling boil in a large pot. Add the 2 tablespoons of sea salt; the water should taste like the sea.
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2
Prepare the roe by making a shallow slit down the length of the tarako sacks with a knife. Use the back of the knife or a small spoon to gently scrape the tiny eggs out of the thin membrane. Discard the membrane.
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3
In a large mixing bowl (big enough to hold all the pasta later), combine the scraped tarako roe, softened butter, milk/cream, soy sauce, and sake.
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4
Whisk the sauce ingredients together until they form a smooth, uniform paste. The residual heat from the pasta will melt the butter later, so don't worry if it's thick now.
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5
Add the spaghetti to the boiling water. Cook for 1 minute less than the package instructions to achieve a perfect 'al dente' texture.
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6
While the pasta cooks, stack the shiso leaves, roll them tightly like a cigar, and slice into very thin ribbons (chiffonade).
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7
Just before draining the pasta, carefully ladle out about 1/4 cup of the starchy pasta cooking water and set it aside.
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8
Drain the spaghetti thoroughly in a colander, shaking off excess water.
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9
Immediately transfer the hot spaghetti into the mixing bowl containing the tarako mixture. The heat from the pasta is essential to 'cook' the roe slightly and melt the butter.
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10
Toss vigorously with tongs or chopsticks. If the sauce seems too thick or dry, add 1-2 tablespoons of the reserved pasta water to emulsify the sauce into a creamy coating.
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11
Divide the pasta between two warmed bowls, twirling it high for an elegant presentation.
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12
Top generously with the shredded nori and shiso ribbons. Sprinkle with sesame seeds if using.
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13
Serve immediately with a lemon wedge on the side to be squeezed over just before eating.
💡 Chef's Tips
Use room temperature butter to ensure it emulsifies instantly with the hot pasta without cooling the dish down too much. Never cook the tarako sauce in a pan over direct heat, as the tiny eggs will scramble and lose their creamy, popping texture. If you cannot find Shiso, fresh Italian parsley or even a tiny bit of lime zest can provide a similar aromatic lift. For a spicy kick, substitute Tarako with Mentaiko (spicy marinated pollock roe), which is a very popular variation of this dish. Always serve in pre-warmed bowls; because this is an emulsion sauce, it can thicken quickly if it hits a cold plate.
🍽️ Serving Suggestions
A crisp, chilled glass of Dry Riesling or a Japanese Lager pairs beautifully with the briny roe. Serve alongside a simple green salad with a ginger-soy dressing to cut through the richness of the butter. A light miso soup with tofu and scallions makes for a traditional Yoshoku-style multi-course meal. Follow the meal with a scoop of Matcha green tea ice cream for a refreshing palate cleanser.