Japanese Creamy Masago Pasta
Servings 2 people
Ingredients
- 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
Instructions
- 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.