spaghetti with tarako sauce

• u.s.
• metric

ingredients:

• 4 ounces tarako
• (salted Alaska pollack roe)
• 7 ounces spaghetti
• 2 tablespoons butter
• 3/4 tablespoon kobucha (powdered sea tangle) and a pinch of salt (If kobucha is unavailable, use 1/2 teaspoon salt.)
• 1 tablespoon white wine vinegar or freshly squeezed lemon juice
• 3 1/2 in. × 4 in. dried laver (optional)
• 2 quarts water

step 1:

Pour the water into a pan. Bring to a boil and add the spaghetti. Cook the spaghetti until done. Remove from pan and drain in a colander.

step 2:

Place the cooked spaghetti in a bowl. Add the butter and mix.

step 3:

Because tarako is covered by a thin film, cut the tarako in half lengthwise and take out the contents.

step 4:

Add the tarako, kobucha, salt and white wine vinegar (or freshly squeezed lemon juice) to the bowl. Mix and serve.