Umeboshi Roe Pasta
Our Umeboshi Roe Pasta is a simple to make creamy yet light pasta with a delicately tangy sauce dotted with umami bursts of roe that is so delicious and totally addictive. Umeboshi really rock the flavor!
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz spaghetti, 226g
- 1 tbsp butter
- 2 tbsp olive oil
- 1 cup umeboshi plums
- 1 tbsp sugar
- 1 tsp rice vinegar
- 1 cup fish stock
- 3/4 cup cream
- 6 tbsp flying fish roe
- 1 tbsp spring onion, cut to rounds
Instructions
- 1
Deseed umeboshi. Mash the umeboshi flesh with mortar and pestle.
- 2
Boil pasta according to package instructions until al dente. Drain.
- 3
Make the sauce. In a small pan heat up oil and butter, then add in mashed umeboshi and stock and simmer over low heat until thickened and reduced by half. Add sugar and vinegar, tasting and adjusting as needed until the flavor balance is to your liking.
- 4
Add pasta to sauce pot and mix to combine. Turn off heat and add cream and 2 tbsp of roe. Mix thoroughly, cover and remove from heat. Let sit for 3 mins.
- 5
Portion the pasta into dishes, add tbsp of roe and sprinkle of spring onions on top of each portion of pasta.