Shad Roe Pasta シャドロウパスタ

This was the second dish we made using shad roe. Since we like “tarako” pasta たらこパスタ (using Japanese udon うどんnoodle), we decide to try “shad roe” pasta. Our version of tarako pasta starts with caramelizing onion and instead of spaghetti, we  use thin udon noodles (“ito-udon” 糸うどん). This time we had a small amount of  leftover shimeji mushroom, so we added it. It is amazing that this dish tasted exactly like one with tarako cod roe. Definitly this is a good dish to make with shad roe. We topped this with thin strips of nori seaweed (“kizami nori”) (picture #1).

Picture #2 is before we added the nori. you can see the roe and shimeji mushroom and caramelized onion.

Ingredients: (2 small servings)

Half sac of shad roe, scraped off from the membrane

Two servings of cooked thin udon noodles

1 onion, cut into thin slices

shimeji mushroom, optional

1 tbs vegetable oil and 1 tsp sesame oil

1 tbs lemon juice

Marinade for shad roe

1 tbs sake

1 tbs x4 concentrated Japanese noodle sauce (or soy sauce)

Directions:

Add the shad roe to the marinade and let it marinate at least 30 minutes or overnight in the refrigerator (#1 in the composite)

Add the oil to a frying pan on low heat, add the onion and caramelize (10-15 minutes)

Add the mushroom and cook for 1-2 minutes and add the cooked noodle (#2 in the composite)

Add the shad roe with the marinade (#3 in the composite)

Mix and cook for 1-2 minutes, taste and if needed add salt (#4)

Off the heat, add the lemon juice and mix

Serve with a garnish of nori strips (picture #1)

This is a good dish and we really like it. Only problem (?) is that we cannot tell the difference between tarako pasta and this dish except the grain of the roe is larger in the shad roe. Both taste good but the difference is negligible.