Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, goya and tarako pasta. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really 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 popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Goya and Tarako Pasta is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook goya and tarako pasta using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Goya and Tarako Pasta:
- Take 100 grams Pasta
- Get 1/4 Goya - bitter gourd
- Take 1 small lobe Tarako
- Get 1/2 clove Garlic
- Prepare 1/4 tsp Salt
- Prepare 1/2 tbsp Olive oil
- Make ready 1/2 tsp Soy sauce
- Take 1 dash Pepper
- Prepare 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 special food goya and tarako pasta recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
