Tarako Spaghetti
Salted pollock roe, called tarako, lends pungent flavor to this riff on a Japanese spaghetti dish from Hudson Valley, New York–based home cook Howie Michels.
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Cooking tools:
- Skillet
- Pot
- Colander
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
Ingredients
- 1⁄2 cup olive oil
- 1 (5") piece baguette, cut into 1/2" pieces
- 1⁄4 cup pine nuts
- 1 small leek, white part only, thinly sliced
- 1 small red onion, thinly sliced
- 1 lb. spaghetti
- 1⁄4 cup Morita tsuyu tennen (Japanese seasoning sauce)
- 1 tbsp. fresh lemon juice
- 5 oz. tarako (Japanese salted pollock roe), thin skin removed
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