If you haven’t tried Japanese-style pasta, well you should. It’s the epitome of the perfect Asian fusion dish…
The other day, as usual, we were on sloth mode and spent the whole afternoon looking at food pictures and restaurant geotags on Instagram. And we came across a picture a Japanese-style Masago Pasta from Café de l’Orangerie in Vancouver. It looked like the bomb.com. But since we live on the other side of the country, we could only contemplate about eating this yummy dish.
Or so we thought! Turns out, this dish is super easy to make at home and we won’t have to make a trip across the country to get a taste of it!
This Japanese Creamy Masago Pasta is super soft, creamy, and just plain delicious. We have to warn you that it does taste like the sea (i.e. fishy) since we’re using masago, which is fish roe, and dashi stock, which is a fish-based stock. It might take some getting used to if you’re not familiar with these ingredients, but if you are familiar and you do like them, then you are in for a treat!
The pasta we used is fettuccine because well, it’s our favourite! You can also use some spaghettis or spaghettini, depending on your preferences.
A couple of the ingredients required for this Japanese Creamy Masago Pasta, like the masago, dashi stock, and Japanese mayonnaise can be bought online or at Asian grocery stores. Local grocery stores might sell these products in their Asian food section, depending on where you live.
Oh, and don’t forget the poached eggs and the seaweeds for topping! They make all the difference, seriously!
Well, there you are guys. An Asian fusion pasta that will give your pasta dish a bit of an exotic twist! Japanese-style pastas are so yummy and we’re definitely gonna try out other recipes like it! We hope you enjoy this recipe, and happy eating!
If you’re craving other Japanese fusion recipes, check out these recipes:
Japanese Creamy Masago Pasta
- 200 grams fettuccine
- 1 tsp Dashi powder
- 1 cup water
- 1 cup whole milk
- 1 tbsp Japanese mayonnaise
- 2 1/2 tbsp masago
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 tsp salt
- green onions chopped, for topping
- seaweed cut into strips, for topping
To make poached eggs, fill 3/4 of a saucepan with water and bring to a simmer. Crack an egg into a small bowl and set aside. When the water is simmering, make a whirlpool in the water by stirring in a circular motion with a spoon. Quickly and gently drop the egg from the bowl into the whirlpool. Let eggs cook for about 3 minutes and remove from water using slotted spoon. Repeat steps with the other egg. Place eggs on a bowl or plate and set aside.
Bring water in a large saucepan to a boil and season with salt. Cook fettuccines for about 10-11 minutes until al dente, or follow the packaging's instructions. When the pasta is ready, drain off excess water and run cold tap water over the pasta to stop them from cooking and sticking. Set aside.
To make sauce, add about 1 teaspoon of dashi powder to 1 cup of boiling water. Let stock simmer for about 5 minutes, and remove from heat and let cool. When the dashi stock is cooled, add milk, masago, and Japanese mayonnaise, and mix using a whisk. In a large pan, melt unsalted butter over medium heat. Add the all-purpose flour and stir until it is well combined. Add the dashi-milk-masago into the pan and stir well. Let sauce cook for about 7-8 minutes until thickened, stirring occasionally. Season with salt and sugar. Add the cooked fettuccine into the pan and combine pasta with sauce. Serve with poached eggs, seaweed, and green onions.