■ Spaghetti…400g

■Onion…1 pieces

■ Bacon ... 4 pieces

■ Shimeji mushrooms…1/2 bunch

■ Cod roe ... 2 belly

■ Bonito Soup Stock with Flying Fish…1 bag

■Water…200mL

■ Salt ... a pinch

■ Butter…20g

■ Salad oil ... 1 tablespoon

■Shredded seaweed…as you like

 

① Slice the onion. Cut the bacon into 1cm wide pieces. Divide the shimeji mushrooms into florets.

② Make a cut in the cod roe, open it and scrape the contents from the thin skin using the back of the knife.

③Heat up a frying pan, add salad oil and stir-fry ①.

④Add water, Bonito Soup Stock with Flying Fish, and ② to ③, bring to a boil, then reduce heat to medium, simmer for 3 to 4 minutes, and remove the dashi pack.

⑤Add the boiled spaghetti to ④, add salt and butter, and mix.

⑥Place ⑤ in a bowl and garnish with chopped seaweed as you like♪