Sometimes a delicious dish can also be simple and easy to prepare just like this one don't you think so too. The taste of butter, lemon juice which makes it refreshing yet not feeling too oily then at the same time, there is saltiness that comes from the flying fish roe as well. A dish with a nice bright orange colour and some crunchiness with every bite, simply delicious.
So basically, I usually start by boiling the pasta in water for about 5 to 6 minutes while I gather the rest of the ingredients then once the pasta is ready, I will add in butter to the drained pasta. Since the pasta is hot, it helps to melt the butter so I start mixing at this point as to have the pasta well coated with butter and to prevent it from sticking together. Using melted butter would do fine too. Then, add a little freshly ground sea salt, squeeze in the juice from a thick slice of lemon and add shoyu which is Japanese soy sauce. Instead of unsalted butter, you could also use salted butter and probably skip the salt or do both but adjust accordingly the saltiness based on your preference. Sometimes, I squeeze in some extra lemon juice too. Last but not least, add in the flying fish roe and have it well mixed then top it off with some nori which is dried laver also commonly known as seaweed! An extra side dish of pan-fried mini king oyster mushrooms to go along.
A quick meal in less than 10 minutes. Enjoy!
Ingredients used in this recipe:
50g angel hair pasta
11/2 tbsp unsalted butter
1 tsp lemon juice
1/2 tsp shoyu
11/2 tbsp tobiko
a pinch of salt
mini king oyster mushrooms sliced in half