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Kevin Godbee ha publicado una actualización
Espaguetis japoneses Mentaiko (pasta con huevas de bacalao picantes y una salsa de crema mantecosa). Tiene un sabor salado y umami como un plato con parmigiano reggiano. Las huevas se cuecen cuando se mezclan con la pasta al final con salsa de soja y mantequilla junto con el agua de la pasta. Luego se colocan las huevas crudas encima como guarnición. Está delicioso. Yo utilicé Mentaiko de la marca Ago-Otoshi de Hakata, Japón.
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.
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Lana Mihajlović, Betza Medina 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 ✨
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Level:
Executive Chef
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:
Sous Chef
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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