Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, goya and tarako pasta. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Tarako pasta is one of the most beloved pasta by Japanese people. Tarako, salted pollock roe, is common seafood that you can find in a fish It's my favorite quick and easy pasta for weeknight meals. It's only natural that a month after returning from my Tokyo holiday, I have a distinct hankering for Japanese food. Fortunately, my local Asian grocer seems to be ever increasing its range of Japanese groceries so a taste of Japan is never too far away.
Goya and Tarako Pasta is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Goya and Tarako Pasta is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have goya and tarako pasta using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Goya and Tarako Pasta:
- Get 100 grams Pasta
- Prepare 1/4 Goya - bitter gourd
- Prepare 1 small lobe Tarako
- Take 1/2 clove Garlic
- Prepare 1/4 tsp Salt
- Make ready 1/2 tbsp Olive oil
- Prepare 1/2 tsp Soy sauce
- Get 1 dash Pepper
- Get 1 Grated cheese (optional)
Really, it wouldn't be fair if I let you go without one pollock roe dish recipe, so here's a recipe for tarako pasta. • Tarako Spaghetti is one of the most popular Japanese flavored pasta. Tarako is salted cod roe and eaten both as is or cooked. In this dish, the saltiness from Tarako and fresh taste of Shiso leaves match with spaghetti so well that you want to go back to make it again and again. One of their regular customers brought caviar and asked the chef to make a caviar spaghetti.
Instructions to make Goya and Tarako Pasta:
- Cut the bitter melon in half lengthwise, remove the seeds, and cut into 5 mm slices. Rub the bitter melon with salt and let it sit for 5 minutes. Rinse it with water and drain well.
- With a knife, cut open the casing on tarako and squeeze out the roe. Remove the core of the garlic and thickly slice it.
- In a large pot, bring water to a boil, add generous amount of salt (not listed), and cook the pasta. Drain the pasta 1 minute earlier than the suggested cooking time.
- When the remaining cooking time of the pasta is about 3 minutes, heat the oil in a skillet and sauté the garlic (medium heat).
- Once the garlic is fragrant, add the bitter melon and sauté for another 1-2 minutes. Add the soy sauce and pepper and lightly sauté everything together.
- Add the cooked pasta and 2 teaspoons of the water used for cooking the pasta into the skillet (over medium heat), and mix in the tarako and it is done.
- Serve it on a plate and enjoy! It will taste even better if you sprinkle some grated cheese on top!
In this dish, the saltiness from Tarako and fresh taste of Shiso leaves match with spaghetti so well that you want to go back to make it again and again. One of their regular customers brought caviar and asked the chef to make a caviar spaghetti. Caviar spaghetti is delicious, but because caviar is very expensive. Tarako, mentaiko, and karashi mentaiko are raw pollock roe. The same ingredient is prepared differently (salted and plain, marinated, and spicy).
So that’s going to wrap this up with this exceptional food goya and tarako pasta recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
