Japanese Masago Spaghetti
Hot Thai Kitchen recipe - Pan-Asian/Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup whipping cream
- 1/2 cup dashi (see note)
- 1 tbsp Japanese kewpie mayonnaise
- 1 tbsp + 1 tsp soy sauce
- 3 tbsp Masago (capelin roe)
- 1 tsp mirin or 1/2 tsp sugar
- 2 eggs
- 160 g Spaghetti
- 150 g crimini mushrooms, sliced
- 6 spears asparagus, thinly sliced on a bias (see note)
- Half a lemon
- Julienned nori
- 3-4 shiso leaves or green onions
Instructions
- 1
Bring a large pot of water to a boil. Meanwhile, make the sauce by mixing mayonnaise, cream, dashi, 1 Tbsp of the soy sauce, mirin and masago.
- 2
Fry the eggs to your liking; set aside.
- 3
Once you're ready to make the sauce, salt the water (about 1 tsp per liter of water) and drop the spaghetti. Stir the pasta until it comes back to a full boil to prevent sticking. Set the timer for 1 minute less than the package instruction.
- 4
In a wok or a large saute pan, add a little vegetable oil just to coat. Sear mushrooms until browned on one side and flip them. Add asparagus, season with 1 tsp soy sauce and saute the vegetables for about 1 minute.
- 5
Add cream mixture and let reduce for about 30 seconds. If the pasta is not ready at this point, turn off the heat and wait for the pasta.
- 6
When the pasta is ready, use tongs to move the pasta directly into the sauce. Turn the heat on the sauce back on and let the pasta cook in the sauce for about 30 more seconds. It should look like there’s slightly too much liquid right now. Turn offf the heat then add a squeeze of lemon juice (making sure you don't let the seeds fall in). Taste and adjust seasoning.
- 7
Plate the pasta, top with julienned shiso, nori, and fried eggs. Enjoy immediately!
- 8
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