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  • Hi, I am Francis,

  • the host of this show "Cooking with Dog."

  • First, let's make the mentaiko sauce.

  • Make a shallow cut along the karashi-mentaiko.

  • Scrape off the roe with a spatula, removing the outer film.

  • Place the mentaiko into a large bowl.

  • Add the lemon juice,

  • a sprinkle of soy sauce and mix with a balloon whisk.

  • This will help cover the fishy smell of the mentaiko.

  • Next, add the olive oil a little at a time and mix with the whisk.

  • Now, the sauce is done!

  • Next, let's prepare the toppings.

  • Remove the stems of the shiso leaves and roll them together..

  • Cut the roll in half,

  • line them up and thinly shred the shiso.

  • Lightly rinse them with water to reduce any bitterness and strain well.

  • Wrap the shiso with a paper towel and thoroughly remove the excess water.

  • The skin of the daikon radish has a pungent taste and rough texture

  • so remove it with a knife.

  • Place the daikon perpendicular to a ceramic grater and grate it in a circular motion. 

  • This will help make the grated daikon smooth and delicious .

  • Gather the daikon toward the center

  • and tilt the grater to drain the excess liquid.

  • Let’s cook the pasta.

  • Put the salt into a large pot of boiling water.

  • Place the pasta in the pot and as it softens submerge it with the tongs.

  • Lightly stir to prevent the pasta from sticking together.

  • Cooking time depends on the type of pasta

  • so follow the directions on the package.

  • Now, let’s remove the pasta.

  • For al dente, remove the spaghetti one minute before the stated cooking time,

  • strain the pasta with a mesh strainer and place it into the bowl of the mentaiko sauce.

  • Add a spoonful of the remaining cooking water to moisten.

  • Quickly toss to coat with the sauce

  • and place the mentaiko spaghetti onto a plate.

  • Pour the remaining sauce onto the pasta.

  • Place the shiso leaves

  • and lightly squeezed daikon radish on top.

  • Sprinkle on the black pepper

  • and the Parmesan cheese.

  • Finally, garnish with the shredded toasted nori seaweed.

  • A cold version of this recipe is also a must-try recipe in summer.

  • Cook the pasta a bit longer, rinse it with water like udon noodles

  • and mix with the cold mentaiko sauce.

  • This Japan-made spaghetti recipe suits Japanese taste very well

  • and now it is one of the most popular pastas in Japan.

  • Good luck in the kitchen!

Hi, I am Francis,

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B2 中高級

明太子意大利麵 (Mentaiko Spaghetti)

  • 208 23
    阿多賓 發佈於 2021 年 01 月 14 日
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