Steps

1. Finely mince 1 clove of garlic. (Key Tip!) Mince by mashing it first for better flavor.
   🕒 04:17
2. Make a small cut in the thin membrane of approx. 60g of tarako and break it apart.
   🕒 05:01
3. Bring a large pot of water to a boil and dissolve 1% of salt in the water. (Key Tip!) Seasoning the spaghetti with salt is crucial for deliciousness. The standard is 10g of salt per 1 liter of water.
   🕒 05:24
4. Cook 160g of spaghetti in the boiling water for the time indicated on the package. (Key Tip!) Maintain a gentle rolling boil while cooking the pasta.
   🕒 06:16
5. In a cold frying pan, add 1 tbsp of olive oil and the minced 1 clove of garlic.
   🕒 06:59
6. Heat over low heat and sauté until the aroma of the garlic is released. (Key Tip!) Cook slowly to infuse the flavor without burning the garlic.
   🕒 07:14
7. Once fragrant, add 80cc of water to prevent the garlic from burning.
   🕒 08:21
8. Add 3 tbsp of milk, 1/2 tsp of konbucha, and 5g of butter, and reduce the sauce. (Key Tip!) Tarako and dairy products pair well. Milk is used for its everyday accessibility.
   🕒 09:08
9. Once the butter has melted, add the loosened approx. 60g of tarako and mix to create a beautiful pink sauce. (Key Tip!) Add the tarako just before tossing with the pasta to avoid overcooking it.
   🕒 10:09
10. Once the spaghetti is cooked, drain it but reserve some of the pasta water, and add it to the sauce in the frying pan.
    🕒 11:13
11. Immediately turn off the heat once the pasta is added, and toss the pasta and sauce together by shaking the pan to emulsify. (Key Tip!) Imagine coating the pasta with the sauce rather than stir-frying it, ensuring no sauce remains in the pan.
    🕒 11:16
12. Plate the spaghetti and top with shredded nori to taste to finish. Enjoy!
    🕒 12:43