Myōga and Okra Tarako Pasta

The Dish we recommend for this recipe. Dish Symphony No.3

Tarako pasta is a favourite that comes together deliciously with barely more than a toss.

In this recipe, myōga and okra tarako pasta, we combined the savoury depth of tarako (salted cod roe) with the texture of okra in a sauce made with soy milk and butter. Dish Symphony No.3 adds an elegant aroma, and a topping of myōga (Japanese ginger) gives the whole plate a fresh lift on top of all that savouriness.

It really is excellent.

Ingredients (serves 2)

• Dish (Symphony No.3): about a pinch
• Pasta: 180g
• Tarako (salted cod roe): 60g
• Okra: 4
• Myōga (Japanese ginger): 2
• Butter: 30g
• Soy milk (unsweetened): 60ml (cow's milk works too)
• Salt: as needed
• Pasta cooking water
• Water: 2L
• Salt: 1 tbsp

Preparation

• Remove the tarako from its thin membrane and loosen the roe.
• Rinse the okra quickly and cut straight across at the ridged part near the stem (the calyx).
• Slice the myōga.

Method

1. Add water: 2L and salt: 1 tbsp to a pan for cooking the pasta and bring to the boil. Once boiling, cook pasta: 180g for the time given on the packet, then drain.
   

   We want the pasta al dente with some bite left, so take it out a little before the stated time. While the water is coming to the boil, get on with the sauce.

   It is efficient to cook the okra in the same water as the pasta. Boil it for about 1 minute, then rinse in cold water to cool it down and slice it.

2. Put butter: 30g, soy milk: 60ml and Dish (Symphony No.3): about a pinch into a deep frying pan or a saucepan and set over low heat.
3. Once the butter has melted, turn off the heat and take the pan off the hob.
4. Add tarako: 60g and the boiled, sliced okra to the sauce from step 3 and mix together.
5. Toss the pasta through the sauce from step 4, taste, and adjust with salt.
6. Serve on plates, top with the myōga, and it is done.