Steps

1. Place water in a pot and heat over medium-low heat.
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2. Remove the thin membrane from the tarako and flake it. (Key Tip!) If the membrane doesn't bother you, you can leave it as is.
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3. Once the water in the pot boils, taste it and add salt until it tastes slightly salty (about 1% concentration). Start boiling 200g of pasta.
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4. Once the pasta is in, spread it out immediately and lightly loosen it to prevent sticking. (Key Tip!) Be careful not to vigorously stir with tongs or other utensils, as this can damage the pasta surface and affect its texture.
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5. Just before the pasta is done boiling, scoop out 3 tbsp of the pasta cooking water.
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6. In a large bowl, add 20g of butter, 1 tbsp of olive oil, 2 tsp of shiro dashi (or 1 tsp of hondashi), 1 tsp of soy sauce, a pinch of MSG (Umami Seasoning), and 3 tbsp of the pasta cooking water.
   🕒 02:49
7. Mix the sauce ingredients until somewhat combined, and lightly break down the butter. (Key Tip!) Adding the pasta water helps emulsify the oil and creates a thicker sauce that clings better to the noodles.
   🕒 03:34
8. Add the cooked pasta to the bowl and mix thoroughly with the sauce, swirling until the noodles are well coated. (Key Tip!) It's crucial to mix well to coat the noodles and prevent the sauce and oil from separating.
   🕒 04:13
9. Once the sauce is evenly coated on the pasta, add 50g of the flaked tarako and mix quickly. (Key Tip!) Adding the tarako from the beginning can sometimes cook the roe, so add it at the very end.
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10. Taste and adjust seasoning with salt or soy sauce if needed.
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11. Serve in a bowl and garnish with shiso leaves or shredded seaweed as desired. Enjoy!
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