Recipe: Masago Spaghetti+++

Masago Spaghetti
Serve 2

Ingredients:

• Sauce-
• ½ cup soy milk
• 1 tsp Katsuodashi into 1 cup of hot water to dissolve
• 1 Tbsp Japanese kewpie mayonnaise
• 1 Tbsp Soy Sauce Paste
• 1 tsp Mirin

• 
  
• EVOO

• 2 Eggs (Pan fried over easy)
• Serve 2 Spaghetti
• 9 sliced Button Mushrooms or 1 pack of Enoki Mushroom
• 1 small Onion
• 1/4 cup Lemon Juice
• Nori cut into thin strips
• 3-4 Shiso Leaves or Green Onions
• 3 Tbsp Masago

Methods:

Bring a large pot of water to a boil

Combine the sauce and mix well, set aside

Fry the eggs and set aside

Add salt to the boiling water and drop the spaghetti to cook according to package instruction but the spaghetti should be under cook for about 3 minutes

In a large saute pan, add EVOO to stir fried the mushroom for 1 minute and set aside

Add sauce mixture and let reduce for about 1 minute

Add spaghetti into the pan and incorporate all ingredients 

In the final minute, the sauce will reduce even it looked a bit too liquidity now

Add lemon juice in and turn off the heat

Add masago in and mix well

Add fried eggs, chiso and nori strips on each plate

Serve immediately