April 17, 2012

Great UM Noodletown: Ikura Spaghetti

by Kayoko Akabori


Remember when Yoko posted that pornlicious article about how to make ikura-don (salmon roe over rice), topped with a raw egg? Well, one night, she invited me over for dinner and she made ikura spaghetti!!!

What a gluttonous noodle feast in a bowl. The al dente pasta had been lightly sauteed with garlic and tossed with an egg yolk. Then, she topped the noodles with a generous spoonful of her house-cured ikura. The wispy strands of shiso added nice color and the mintyness gave freshness against the fatty little orange beads. The nori added a dynamic flavor of the sea, and an edgy texture.

It was to die for. In Japanese, I would call such a dish as zeitaku (extravagant, luxurious). Ikura atop spaghetti?!?!?! It’s genius!

I still fantasize about it. I know that such zeitaku dishes like these only come once in a blue moon. So I helped myself to three servings.

Carpe diem!


  • Posted April 17, 2012 at 2:06 pm


  • yoko
    Posted April 17, 2012 at 9:40 pm

    Great photo! I’ll make this again soon.

  • Posted April 18, 2012 at 5:31 am

    I’m a huge fan of karashi mentaiko spaghetti but still a novice with regard to ikura. But it’s definitely zeitaku and I may have to try it one day. The addition of garlic and shiso makes it even more enticing.

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