Delicious Tarako and Mushroom Spaghetti

Delicious Tarako and Mushroom Spaghetti

This is so delicious, you'll want seconds! It's creamy and rich-tasting spaghetti. Once you eat it, you'll want more!

Ingredients: 2 servings

Tarako (salt-cured cod or pollack roe)
Shimeji mushrooms
about 75 g
Shiitake mushrooms
2 (about 50 g)
Unsalted butter
45 g
To taste
Kombu tea
1 teaspoon
Wine (or sake)
1 tablespoon
Olive oil
2 tablespoons
200 to 220 g
Shredded nori seaweed
A lot!


1. Remove the membranes from the tarako.
2. Shred up the shimeji mushrooms, and slice the shiitake mushrooms.
3. Boil the pasta. Don't over-salt the cooking water, but be sure to salt it for better flavor.
4. I always use this brand as spaghetti.
5. Put the butter in a large bowl and melt completely in the microwave. This is the key to making the sauce creamy.
6. When the melted butter has cooled down, add the tarako and salt to taste. It's OK if it solidifies a bit.
7. Heat the olive oil in a frying pan. Add the mushrooms, and when they've started to wilt, add the wine and kombucha powder and stir-fry.
8. Drain the cooked spaghetti well. Put it in the frying pan and mix well, then add the butter-tarako mixture. Transfer to serving plates and top with a generous amount of shredded nori seaweed.

Story Behind this Recipe

I added some mushrooms to tarako spaghetti, and it was delicious.