So according to a certain reader who claims himself as my #1 reader and fan, I did too many iPhone posts in a row. I actually don’t blame him since the iPhone pictures don’t look that stunning. Time to bust out the dSLR and start snapping more regularly.
So this post is dedicated to that one reader who knows who he is.
Back when I was living in La Jolla, I saw the signs for Curry House that was opening up on Convoy Street. Visions of happy memories of eating at the Curry Houses in LA danced in my mind. When it finally opened, my friends and I were regulars there. I used to consistently get the curry until I ventured out of my comfort zone and ordered the mentaiko spaghetti. I was hooked. Suckered in. Now when I go to Westernized Japanese restaurants, I’d look for it on the menu.
Restaurants charged around $10 dollars for a plate of noodles tossed in fish roe which led me to think that I could definitely cook this for a fraction of the cost. I stopped by the neighborhood Nijiya and picked up the ingredients that I needed. Overall… I think it tastes better than On the Bridge in SF and Curry House.
Ingredients are fairly straightforward and the instructions are even easier. Make sure you heavily salt your pasta water before cooking the noodles!
Results were delicious. I’m a fan. Badly addicted fan. Addicted enough to make this three days in a row. Best yet, I probably fed myself for less than the cost of one plate at Curry House. 😀
The downside to this is that I was going through shiso mighty fast. I ended up hunting down two precious plants from the neighborhood organic nursery and after Sam planted them, they are now happily growing in the house in my herb box. And I’m happily trimming off the leaves of the plants. I just need to be careful not to make this too often otherwise I’ll end up with stalks and no leaves. I’m sitting here typing while glancing at the plants mentally rooting them on to grow faster. 😉
Spaghetti success!
Recipe can be found here. 