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Kevin Godbee ha publicado una actualización
Japanese Mentaiko Spaghetti (Pasta with Spicy Cod Roe and a Buttery Cream Sauce). It has a funky salty umami like a dish with parmigiano reggiano. Roe get cooked when it is stirred into the pasta at the end with soy sauce and butter along with pasta water. Then raw roe is placed on top as a garnish. It’s quite delicious. I used Ago-Otoshi brand Mentaiko from Hakata, Japan.
Lana Mihajlović, Betzabé Medina Alcántara y7 más4 Comentarios-
Level:
Scoolinary Team
It looks absolutely amazing! The way you plated the spaghetti is so appealing, with that perfectly twirled tower that just makes you want to dig in with a fork 😍 The contrast between the creamy pasta, the seaweed, and the raw roe topping gives it such a pro touch and that blue bowl makes it pop even more!
You can really tell you enjoyed making it and chose your ingredients with intention. What made you choose this particular dish to share today?
Thanks for posting it with so much care and detail it’s a joy to learn through dishes like this ✨1 -
Delicioso plato.
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Level:
Scoolinary Team
That plating is stunning! 🍝 How did you balance the soy sauce with the butter? Ever tried pairing it with yuzu zest or shiso?
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Level:
Stagier
This sounds absolutely packed with flavor… creamy, salty, and full of umami goodness! Love the contrast between the cooked and raw roe. Such a comforting dish with a bold personality!
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