Japanese Flavored Tarako Cream Pasta - Tarako

Method

• Slice the onion thinly.
• Cut the root ends off the shimeji mushrooms and shred.
• Chop up the shiso leaves.
• Stir fry the ingredients from step 1 (except for the shiso leaves) in 20 g of butter.
• When it's all wilted, add the cake flour, and mix until it's no longer floury.
• Turn off the heat and add the milk and tarako.
• It's easy to break up the tarako on top of a wooden spatula, using a fork.
• (If you don't like the membrane, this wouldn't work for you, just scrape out the insides and add that to the pan.)
• Turn the heat back on, add the remaining 10 g of butter, and simmer while mixing until the sauce is creamy.
• Boil the pasta in generously salted water.
• Just before the pasta is done, add about 2 ladles full of the cooking water to the pan with the sauce.
• Add the soy sauce, and adjust the seasoning with salt and pepper.
• When the pasta is done, drain, put back in the pan, and mix with the sauce from Step 7.
• Transfer to serving plates, scatter chopped shiso leaves and enjoy.