🇯🇵 Japan · Food
Tarako Pasta
By eatmundo · August 3, 2026
🇯🇵 JPA delightful Japanese-Italian fusion dish featuring savory cod roe tossed in a buttery, umami-rich sauce. It is simple, elegant, and ready in minutes.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil 2 liters of salted water in a large pot.
- 2
Cook 200g spaghetti until al dente, about 8 minutes.
- 3
While pasta cooks, scrape the roe from the sacs into a bowl.
- 4
Mix the roe with 30g softened butter and 1 tbsp soy sauce in a large mixing bowl until creamy.
- 5
Drain the pasta, reserving 2 tbsp of cooking water, and add it immediately to the sauce bowl.
- 6
Toss vigorously with the pasta water to create a silky emulsion.
- 7
Garnish with finely shredded nori and thinly sliced shiso leaves.
- 8
Serve immediately while the pasta is hot and glossy.
Frequently Asked Questions
Can I use Mentaiko instead?+
Yes, Mentaiko is simply spicy Tarako and works beautifully in this recipe.
Should I cook the roe?+
No, the residual heat from the pasta gently cooks the roe to the perfect texture.
What is the best pasta shape?+
Thin spaghetti or spaghettini works best to coat evenly with the delicate sauce.
Is salt necessary?+
Be cautious with added salt as both the roe and soy sauce are naturally quite salty.
