Japanese style cod roe spaghetti
[Ingredients (4 serving(s)]
■ 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
[How to make]
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♪