You Will Be Redirected!
Please do not leave any more messages on this blog. I will not be publishing or responding to any more comments left here. You will be automatically redirected to http://www.atkokken.com All posts have been migrated. You will be able to locate any posts by performing a quick search at my new site. Thank you.
Saturday, January 9, 2010
While preparing for my last post on Sakura Ebi Fried Rice, I had tried to google about Sakura Ebi and found a whole avalanche of interesting recipes using Sakura Ebi (Cherry Blossom Dried Shrimps). The Japanese sites were especially inspiring and one that stood out was a simple yet what appeared to be a universally embraced recipe : The Sakura Ebi Pasta. This is one of those recipes that is exotic east meets west - where the Japanese takes Wafu（和風）flavours and incorporates it with western cuisine and ...lo & behold... there has been no looking back since. This is especially true when the pasta sauce is based on a Mentaiko butter sauce which is easily the favourite Wafu spaghetti recipe in Japan and beyond.
For those who are not familiar with the Mentaiko (明太子), these are actually spicy pollock roe. They are also sometimes referred to as spicy cod roe. The mentaiko has a salty and spicy taste - as a result of the marinating and light fermenting process in chilli, sake and konbu. It is actually very flavourful. One can buy these at the supermarkets over the sushi / sashimi counter. Bought over the sashimi counter, they would still be in their own membrane/ sac. These will need to be slit open with a knife and the delicious roe can then be scraped out.
These are mixed with butter, lemon juice, a little Japanese mayonaise and a little Olive oil. I did not use up all the Mentaiko butter and had wrapped the remaining butter using cling wrap into a log (like a susage) and stashed it away in the freezer.
Topped with the Sakura Ebi which were lightly pan fried to a fragrant crunchiness, this pasta dish is actually very very good. What would I do differently next time? - Add some fried onions and sprinkle some seaweed dust.
1-2 sacs Sashimi grade Mentaiko
1 tbsp Unsalted butter
1/2bsp Japanese Mayonnaise
1 tsp Olive oil
1 tsp Lemon juice
1 portion Spaghetti
Handful Sakura Ebi
Salt & Pepper To taste
1. Slit open the Mentaiko sac and remove egg roe. Mix softened butter, mayo, olive oil and lemon juice in a bowl. Add in egg roe and mix well to get a smooth creamy sauce.
2. In a shallow frying pan, add a few drops of olive oil. Add Sakura Ebi and toast fry until it is fragrant and crispy.
3. Prepare spaghetti as directed on packaging.
4. Toss drained spaghetti in a dollop of Mentaiko butter sauce.
5. Top with Crispy Sakura Ebi.