納豆たらこ和風ペペロンチーノスパゲティ（nattou tarako wahu peperoncino spaghetti)
tarako spaghetti = mentaiko spaghetti
natto = fermented soybeans mentaiko = tarako = pollock roe
What kind of dish is nattou to tarako no wahu spaghetti??
A Japanese style spaghetti with soy sauce and mirin added to peperoncino. The combination of natto, tarako and green shiso leaves is a favorite in Japan．
Both natto and tarako can be frozen, so I always keep them in the home.
Both tarako spaghetti and natto spaghetti are said to have originated from a restaurant called “kabenoana.”
Nowadays, both types of spaghetti are enjoyed daily in many households with various variations.
The restaurant still exists today, and it seems you can still enjoy the traditional flavors. I’d like to go there someday.
Click here for the official kabenoana website 👉 https://www.kabenoana.com
The difference between mentaiko and tarako is in the seasoning. Mentaiko is seasoned with chili peppers, but tarako does not. Use whichever you prefer.
Tarako is sometimes called Japanese caviar.
The combination of salty tarako, slightly sweet spaghetti sauce, and fragrant garlic will bring happiness to anyone who eats it.
The texture of tarako changes considerably when it is heated. I like it both ways, so sometimes I put cod tarako in a frying pan and cook it, depending on my mood.
Tarako and mentaiko are used in creamy pasta dishes using white sauce, carbonara, and other dishes. These are also very delicious, so if you have never tried tarako, please give it a try.
NUTRITION FACTS of Popular Japanese style peperoncino “Natto Tarako Spaghetti”
- 648 calorie
- Protein 32.8 g
- Total Fat 17.6 g
- Total carbohydrate 91.4 g
- Sodium 3.1g
Mentaiko Nutrition Facts /100g 140kcal protein 24.0g Fat 4.7g Carb 0.4g Salt Equivalent 4.6g
Natto Nutrition Facts /100g 184kcal protein 16.5g Fat 10.0g Carb 12.1g Salt Equivalent 0g
INGREDIENTS for Popular Japanese style peperoncino “Natto Tarako Spaghetti”
Check out this article about soy sauce and mirin. 👉 About Soy sauce ＆ mirin & sake
- Spaghetti (1.6㎜)100g
- Salt 5g
- Boiling water 1000g
- Olive oil 5g
- Sliced garlic 5g
- ☆Soy sauce 5g
- ☆Mirin 5g
- ☆Dashi stock granules (kombu flavor) 1g
- 2 Green shiso leaves
- Natto 1P100g
- Tarako (pollock roe) 15g
Popular Japanese style peperoncino “Natto Tarako Spaghetti” COOKING INSTRUCTIONS
Tips for boiling spaghetti Use a large pot. For 100g of spaghetti, boil 1L of water and add 5g of salt.
- Slice the garlic.
- Mix the “tare(sauce for natto)” that comes with the natto. If your natto doesn’t come with “tare(sauce for natto)”, you can substitute it with a mixture of 3g soy sauce and 3g mirin.
- Slice the green shiso leaves into thin strips.
- Boil water in a large pot and add salt.
- Place the spaghetti in the boiling water and boil for 7 minutes.
- Add the sliced garlic and olive oil to a frying pan.
- Cook the garlic over low heat.
- When the garlic becomes fragrant, turn off the heat.
- Scoop 2 spoonfuls of boiling water from the pot of spaghetti and add it to the frying pan.
- Mix the hot water and olive oil together.
- Put the spaghetti in the frying pan and turn the heat to low.
- Mix the spaghetti and oil sauce together.
- Add the soy sauce, mirin, and dashi stock granules to the frying pan.
- Mix the spaghetti sauce well.
- Place the spaghetti in serving bowls.
- Garnish with natto, tarako, and green shiso leaves.
If you don’t like the thin membrane on the surface of tarako, you can remove it.
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