To cook 200 g of pasta, use 2 liters of water and 15 grams of salt. As the pasta cooks, mix all the ingredients marked ★ together.
Finely shred the shiso leaves and nori seaweed.
When the pasta is cooked drain and put it in a frying pan with the butter over low heat. Melt the butter and mix with the pasta.
Turn off the heat, add the combined sauce ingredients and mix quickly. If you work too slow the sauce will cook too much with the residual heat in the frying pan.
Transfer to serving plates, sprinkle on top with the shiso leaves and nori seaweed, and it's done!
If you like spicy food, use mentaiko (spicy salt cured cod roe) instead of tarako. Make sure you remove the membrane from the tarako before mixing.
Story Behind this Recipe
I devised this recipe so that I can make it as soon as my kids say they're hungry. The milk makes the sauce very creamy, so they love it! There are no tricky flavorings, so it's foolproof too. It's a family favorite! Please give this creamy tarako spaghetti a try.
I use a microwave pasta cooking container that I got at a 100 yen shop. It's all left up to the microwave, so it's really easy and I can get on with the other parts of the recipe! Once the pasta is cooked, speed is of the essence! It's a mix-and-go pasta, so it's great when you have no time to cook!