Easy Creamy Tarako Spaghetti

• 200 grams Pasta
• 50 grams Tarako (raw)
• 40 grams Milk
• 1/2 tsp Soy sauce
• 20 grams Butter
• 3 Shiso leaves
• to taste Shredded nori seaweed

1. To cook 200 g of pasta, use 2 liters of water and 15 grams of salt.
2. As the pasta cooks, mix all the ingredients marked together.
3. Finely shred the shiso leaves and nori seaweed.
4. When the pasta is cooked drain and put it in a frying pan with the butter over low heat.
5. Melt the butter and mix with the pasta.
6. Turn off the heat, add the combined sauce ingredients and mix quickly.
7. If you work too slow the sauce will cook too much with the residual heat in the frying pan.
8. Transfer to serving plates, sprinkle on top with the shiso leaves and nori seaweed, and it's done!
9. If you like spicy food, use mentaiko (spicy salt cured cod roe) instead of tarako.
10. Make sure you remove the membrane from the tarako before mixing.

pasta, tarako, milk, soy sauce, butter, leaves

Taken from cookpad.com/us/recipes/154586-easy-creamy-tarako-spaghetti (may not work)