{"id":905,"date":"2021-07-08T23:35:24","date_gmt":"2021-07-08T15:35:24","guid":{"rendered":"https:\/\/www.alienrecipes.com\/?p=905"},"modified":"2022-12-22T15:05:50","modified_gmt":"2022-12-22T07:05:50","slug":"salty-mullet-roe-recipe","status":"publish","type":"post","link":"https:\/\/www.alienrecipes.com\/salty-mullet-roe-recipe\/","title":{"rendered":"Salty Mullet Roe Recipe"},"content":{"rendered":"\n
Today I\u2019m going to show you how to make a simple Italian dish that uses a Korean ingredient.<\/p>\n\n\n\n
I\u2019m always a fan of delicious food which blends cultures, and this pasta dish does just that. Because this dish has crossed so many cultures, you may recognize it by another name. But I\u2019ll stop teasing you now. <\/p>\n\n\n\n
Today I\u2019m going to show you how to make Karadumi with spaghetti. Karasumi is also known as bottarga, izakaya, eoran, avgotaraho, poutarge and butarge. Most commonly, in the United States, Karadumi is known as mullet roe. <\/p>\n\n\n\n
With so many names and so many cultures, I wouldn\u2019t be surprised if you disagree when I say this is a Korean ingredient. So many cultures use fish roe that maybe saying one country did it first would be incorrect. <\/p>\n\n\n\n
So to make this dish seem more Korean, I suggest we wash it down with some Anji or Soju to really feel the Korean flavors.<\/p>\n\n\n\n
Karasumi is a roe sac of a fish. If you’re squeamish, don\u2019t read the following sentence. A roe sac is where the fish eggs are held, so karasumi is the whole sac of fish eggs that have been salted and compressed or massaged to eliminate any air pockets. <\/p>\n\n\n\n
The lack of air pockets creates the mullet shape, which makes the fish roe fill with flavor, and it also makes the roe easier to cook with.<\/p>\n\n\n\n
The best karasumi is thinly sliced and drizzled with either soy sauce or lemon juice. I\u2019m going to be drizzling with lemon juice to create a light and summer flavor, but soy sauce would work just as well!<\/p>\n\n\n\n
There is no time to waste! Let\u2019s get cooking!<\/p>\n\n\n\n
Serving Size<\/td> | Serves 4<\/td><\/tr> |
Cooking Time<\/td> | 30 Minutes<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\nIngredients:<\/strong><\/h3>\n\n\n\nMethod:<\/strong><\/h3>\n\n\n\nIt might seem strange not to cook the karasumi, but remember that it has already been pickled or cured, so it’s safe to eat as it is. For the best flavor, I recommend that this dish is served lukewarm. <\/p>\n\n\n\n A Brief History of Karasumi<\/strong><\/h2>\n\n\n\nFor food to last so long on the travels through the Silk Road, the sailors would have to have chosen ingredients that wouldn\u2019t decay for a long time. That’s one reason why Karasumi was such a prized choice. It basically can keep for months and months on end.<\/p>\n\n\n\n Once the packaging has been opened and you’ve used some mullet roe to slice over your pasta dish, the rest of the Karasumi can be placed in the refrigerator. It will last for months more.<\/p>\n\n\n\n How To Prepare Karasumi<\/strong><\/h2>\n\n\n\nBottarga, mullet roe, karasumi, or whatever name you prefer to use has a fishy taste, like caviar or uni. The fishy taste is subtle, but the salty flavor is the star of the show.<\/p>\n\n\n\n If you want the dish you are making to taste more fishy, you can always slice or grate more of the roe onto your plate. I recommended keeping some grated roe on the side just for this reason.<\/p>\n\n\n\n What Is The Difference Between Roe And Caviar?<\/strong><\/h2>\n\n\n\n |