Excuse the mess; I'm in the middle of making Chinese wedding invitations to send to Taiwan. The recipe for one serving of pasta is:- 1/4 pound pasta, spaghetti or angel hair
- 3 tablespoons masago (the tiny orange fish eggs used in Japanese food)
- a very small handful of daikon sprouts
- 1/2 cup of crushed roasted seaweed. I see bags of this at the Korean market. They're already shredded and seasoned with salt and sesame seeds.
Boil the pasta, remembering to add salt to the water. Drain and toss with the other ingredients. Done!
3 comments:
I think they also use a mayo base or some type of cream base in their masago pasta. If you only use masago, it will tend to be drier than the one they serve.
Thinking back, you're proably right. It would probably also help the masago stick to the pasta better. Thanks!
You need to warn them about the daikon sprouts at Ralph's!
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