Japanese Masago Spaghetti

Pailin Chongchitnant • November 15, 2016

Jump to video!

Japanese style pasta is a very common genre of food in Japan, and for good reason! Full disclosure: this dish is a copy cat! My attempt to recreate a dish I fell in love with at a local Japanese pasta restaurant here in Vancouver. It's a light cream sauce flavoured with "masago" or the little orange fish roe you sometimes see on sushi! It has all the iconic flavours of Japanese cuisine: a balance of sweet, salty and umami. The masago and bonito give flavours reminiscent of the ocean. Top it with a fried egg and seaweed, and I'm a happy gal! Oh, did I mention it is insanely easy??

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

masago spaghetti

Japanese Masago Spaghetti

Ingredients

  • ½ cup whipping cream
  • ½ cup dashi (see note)
  • 1 Tbsp Japanese kewpie mayonnaise
  • 1 Tbsp + 1 tsp soy sauce
  • 3 Tbsp Masago (capelin roe)
  • 1 tsp mirin or ½ tsp sugar
  • 2 eggs
  • 160g Spaghetti
  • 150g crimini mushrooms, sliced
  • 6 spears asparagus, thinly sliced on a bias (see note)
  • Half a lemon
  • Julienned nori
  • 3 - 4 shiso leaves or green onions

Note:  In this recipe I use a simple type of dashi called "katsuodashi" which you can make simply by steeping 5 grams of bonito flakes (katsuobushi) in 1 cup of off-the-boil water for 10 minutes. You can also buy dashi powder and just mix with hot water for convenience, although you may need to reduce soy sauce a little as powdered dashi is saltier.

If your asparagus are thick and woody, you may snap off the bottom of the stalks or peel the skin off the bottom part. If your asparagus is quite thin and soft, this is not necessary as we're slicing it quite thinly.

Ingredients and Kitchen Tools I Use

Instructions

Bring a large pot of water to a boil. Meanwhile, make the sauce by mixing mayonnaise, cream, dashi, 1 Tbsp of the soy sauce, mirin and masago.

Fry the eggs to your liking; set aside.

Once you're ready to make the sauce, salt the water (about 1 tsp per liter of water) and drop the spaghetti. Stir the pasta until it comes back to a full boil to prevent sticking. Set the timer for 1 minute less than the package instruction.

In a wok or a large saute pan, add a little vegetable oil just to coat.  Sear mushrooms until browned on one side and flip them. Add asparagus, season with 1 tsp soy sauce and saute the vegetables for about 1 minute. 

Add cream mixture and let reduce for about 30 seconds. If the pasta is not ready at this point, turn off the heat and wait for the pasta. 

When the pasta is ready, use tongs to move the pasta directly into the sauce. Turn the heat on the sauce back on and let the pasta cook in the sauce for about 30 more seconds. It should look like there’s slightly too much liquid right now. Turn off f the heat then add a squeeze of lemon juice (making sure you don't let the seeds fall in). Taste and adjust seasoning.

Plate the pasta, t op with julienned shiso, nori, and fried eggs. Enjoy immediately!

Join us on Patreon for bonus content and rewards!

The post Japanese Masago Spaghetti appeared first on Hot Thai Kitchen.

Tom Kha Gai ต้มข่าไก่ (Thai coconut chicken soup)

By Pailin Chongchitnant • May 7, 2022
Tom yum goong maybe the most famous soup of Thailand, but its milder creamier sister, tom kha gai , is my personal favourite. This comforting Thai coconut chicken soup recipe is infused with the classic Thai herbs: lemongrass, galangal, and makrut (kaffir) lime leaves. It's so easy yet so loveable that when someone asks, "I'm new to Thai food, what should I try/make first?" Tom kha gai is my answer.

No-Bake Icebox Mango Pie (Filipino Mango Royale)

By Pailin Chongchitnant • May 6, 2022
If you love mangoes, and you love mango desserts, Mango Royale, aka Mango Float, is an absolute must-try; right after mango and sticky rice , of course! It's a frozen Filipino dessert that takes advantage of peak-of-the-season mangoes, and uses only 5 ingredients. There's no baking involved, and it's so easy it's essentially fool-proof!

How to Save Your Basil - Thai Basil Stir Fry Sauce Recipe

By Pailin Chongchitnant • April 22, 2022
I LOVE all kinds of basil, but I don't love how quickly it goes bad and that it doesn't freeze well. So I came up with this recipe as a way to use up any amount of basil you have on hand . It's an easy and versatile sauce that only uses pantry staples, and can be stored in the fridge for at least a week. Reheat it and pour onto any cooked protein, or use it as a stir fry sauce - or heck, you can even use it as gravy for your mashed potatoes. It can also be made vegan. The possibilities are endless!

No-Machine Soft Ice Cream Bars - Thai Tea Flavor

By Pailin Chongchitnant • April 8, 2022
Imagine this: soft and creamy ice cream bars that you didn't need to whip or churn. All you have to do is cook the ice cream base, pour it into a mold, then cut it into pieces. And it's so soft your teeth will glide right through it as you take a bite, and it's wonderfully chewy. Yes, chewy.

3-Chili Thai Basil Fried Rice Recipe

By Pailin Chongchitnant • March 25, 2022
I wanted a fried rice recipe that really celebrates the flavours of chilies - not just their heat. This fried rice features not one, not two, but three different types of chilies, combined with the fragrance of Thai basil to tie it all together! And no, it doesn't make this dish overwhelmingly spicy, and you can indeed customize the heat level while still preserving all the delicious chili flavour. It's not something I created out of thin air, but a traditional Thai dish (with a couple of tweaks from me)!

What is Oyster Sauce And Which is the Best One?

By Pailin Chongchitnant • March 8, 2022
If you love cooking Asian food, oyster sauce is probably already in your kitchen. But do you know if the one you have is a "good one”? And is the expensive oyster sauce you bought (or didn't buy) worth the splurge?

Tom Yum Soup (Tom Yum Goong) Recipe

By Pailin Chongchitnant • March 3, 2022
With over 3 million views on YouTube, this recipe is one of the most popular, and an OG, on Hot Thai Kitchen. This world-famous tom yum soup is universally loved; and with this authentic recipe I promise you can make it as good as, if not better than, the ones in restaurants. It's one of the first dishes I learned to make as a child because it's so easy, making this a great first Thai dish to try!

Authentic Thai Green Curry Chicken

By Pailin Chongchitnant • March 1, 2022
Thai green curry chicken is my most popular recipe on the YouTube channel with over 4 million views . If you want a completely authentic recipe, and one that maximizes deliciousness, this is it right here. It is one of the best known dishes of Thai cuisine, and despite its complex flavours, it is actually quite easy to make at home. It's also gluten free, and adaptable for vegans!

Pad See Ew with Rice Vermicelli

By Pailin Chongchitnant • February 21, 2022
Pad see ew is one of the most well-known and well-loved Thai dishes, but most people only know of the more common version of pad see ew that uses fresh wide rice noodles (ho fun). This version however uses thin rice vermicelli, and it's the one that I actually grew up eating in Thailand. It’s an incredibly fast dish to make; from the time I get up to cook to the time I sit down to eat, it takes only 20 minutes! You can even watch me prep and cook it all up in real time in the video tutorial below just to see how fast it really is!

Vietnamese Lemongrass Chicken with Nuoc Cham

By Pailin Chongchitnant • February 7, 2022
Easy, delicious, and versatile; what else could you ask for in a chicken recipe? Lemongrass chicken is a staple menu item in Vietnamese restaurants in Canada, and one that my husband gets all the time - which is why I was inspired to recreate it. It is so quick to prepare, kid-friendly, can last you the whole week in the fridge (yay meal prep), and you can grill or broil it!
More Posts
Share by: