Masago Spaghetti Recipe

If you’ve ever dreamed of hopping on a culinary roller coaster where creamy meets umami, then buckle up because this spaghetti with masago ride will take your taste buds on a wild adventure!

I love to mix different cultural flavors when making a dish, and Masago Spaghetti is a perfect example. Its rich, savory taste features the umami of soy sauce and the distinctive pop of masago, balanced by creamy, zesty elements.

This dish is a delightful fusion that I think you’ll really enjoy.

Ingredients

• Masago (capelin roe): Rich in omega-3 fatty acids and protein, adds salty depth.
• Spaghetti: Provides carbohydrates for energy, serves as tasty base.
• Soy Sauce: Adds umami flavor, complements the seafood essence.
• Heavy Cream: Contributes creaminess and richness to the sauce.
• Garlic: Infuses dish with aromatic and savory notes.
• Lemon Juice and Zest: Offers tangy brightness, balancing flavors.
• Green Onions: Provides mild, fresh, oniony taste and vibrant color.

Ingredient Quantities

• 8 oz spaghetti
• 1/4 cup masago (capelin roe)
• 2 tablespoons unsalted butter
• 2 tablespoons soy sauce
• 2 tablespoons heavy cream
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest
• 2 green onions, finely chopped
• Salt and pepper, to taste
• Nori (seaweed sheet), cut into thin strips (optional, for garnish)
• Shichimi togarashi (optional, for garnish)

How to Make this

1. Prepare the large pot of salted water and bring it to a rolling boil. Add the spaghetti and cook according to package directions until it is al dente. Save 1/4 cup of the water used to cook the pasta, then drain the rest from the pot.

2. In a big frying pan, warm the olive oil over a medium flame. Toss in the minced garlic and gently sauté until you can really smell it, about 1 minute.

3. Add the butter to the skillet and let it melt. Then, mix well in the soy sauce and lemon juice.

4. Reduce the heat and simmer; then add the heavy cream to the skillet. Blend and stir well until the mixture is smooth and combined. You want to have a well-unified mixture before moving on.

5. Incorporate the cooked spaghetti into the skillet, and toss it in the sauce until it’s well coated. If necessary, use the reserved pasta water to achieve the consistency you want.

6. Add the masago and mix it in gently, making sure it’s evenly distributed throughout the pasta.

7. Incorporate the grated lemon zest and finely chopped green onions into the spaghetti, tossing to combine.

8. Add salt and pepper to taste, making adjustments as necessary.

9. Serve the spaghetti with masago hot, garnished with nori strips and a sprinkle of shichimi togarashi if desired.

10. Savor the unique flavors of this delightful umami-packed pasta dish immediately.

Equipment Needed

1. Large pot
2. Skillet or large frying pan
3. Wooden spoon or spatula
4. Tongs or pasta fork
5. Measuring cups
6. Measuring spoons
7. Grater (for lemon zest)
8. Cutting board
9. Knife
10. Colander or strainer

FAQ

• What is masago?Masago refers to a form of fish eggs, more precisely, those from the capelin fish that are special to certain dishes in some parts of the world, like the United States and Japan. From them, cooks and chefs create unique tastes and textures that surprise diners. They are not just there for decoration; they are components of a dish that make it extraordinary.
• Can I substitute masago with another ingredient?Masago can be substituted with tobiko (flying fish roe) for a vegetarian version, but the flavor will differ.
• Is there a non-dairy option for the cream?Certainly! You can use coconut cream or a plant-based creamer in place of the half-and-half. Just know it will change the flavor a bit — and by flavor, I mean deliciousness!
• Do I have to use spaghetti, or can I use another type of pasta?Any pasta may be used, but the cooking time must be adjusted according to the type of pasta used.
• How do I know when the spaghetti is done?Prepare until tender but firm to the bite, usually 8-10 minutes, or according to the particular package directions for the brand you are using.
• Can I add protein to this dish?Absolutely, shrimp, chicken, or tofu can be added to the dish to increase the protein content. If you do add any of these ingredients, sear them separately first. Then and only then should you mix them with the pasta.
• What is the purpose of shichimi togarashi?Shichimi togarashi is a Japanese spice blend that adds heat and a complex flavor to the dish but is optional if you prefer a milder taste.

Masago Spaghetti Recipe Substitutions and Variations

Use tobiko (flying fish roe), instead of masago (capelin roe), for a similar texture and flavor.
If unsalted butter is not available, salted butter can be used. Just remember to taste the dish before adding any additional salt.
You can substitute half and half or crème fraîche for a lighter alternative to heavy cream.
For olive oil, use grapeseed oil or canola oil as a neutral-flavored substitute.
You can use red pepper flakes or a dash of cayenne pepper for a bit of heat instead of shichimi togarashi.

Pro Tips

1. Use Fresh Garlic: Make sure to use fresh garlic for the best aroma and flavor. When sautéing, watch closely to prevent it from burning, which can impart a bitter taste to your dish.