Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Creative Recipe
Caviar Miso Cream Pasta with Shiso-Lettuce Salad
A bold fusion of traditional Japanese flavors and modern creative cuisine, this dish features al dente pasta tossed in a delicate miso-cheese cream sauce topped with luxurious caviar. Served alongside a refreshing shiso-infused lettuce salad, it combines umami richness with crisp freshness in a surprising yet harmonious way.
25 min
Medium
2 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour3/10
Umami9/10
Spicy1/10
🥄 Texture
Silky, rich, and creamy pasta sauce clings to al dente spaghetti, creating a smooth mouthfeel. Pops of briny caviar provide small, saline bursts while the shiso-lettuce salad adds crisp, refreshing crunch and a light leafy chew.
👃 Aroma
Butter and garlic give a warm, savory base while white miso and soy add deep, savory/fermented notes. Topnotes of toasted sesame oil, fresh shiso, and a hint of yuzu provide bright, herbaceous and citrusy accents, with a subtle oceanic brine from the caviar.
🍷 Pairs Well With
Chilled brut sparkling wine (Champagne or Cava) or a dry, floral Junmai Ginjo sake—both cut the richness and complement the briny caviar and umami-forward sauce.
🥗 Side Dishes
Quick-pickled cucumbers or daikon for acidity and crunch; grilled or blanched asparagus with lemon; or a small plate of miso-glazed eggplant or crisp crostini to sop up the sauce.
Ingredients(15 items)
- 1150 grams spaghetti pasta
- 22 tablespoons unsalted butter
- 31/4 cup cream cheese (softened)
- 42 tablespoons white miso paste
- 51/2 cup heavy cream
- 61 small garlic clove (minced)
- 71 tablespoon soy sauce
- 830 grams caviar
- 91 cup shredded iceberg lettuce
- 105 fresh shiso leaves (thinly sliced)
- 111 teaspoon toasted sesame oil
- 121 teaspoon rice vinegar
- 131/2 teaspoon yuzu juice
- 14Salt, to taste
- 15Freshly ground black pepper, to taste
Nutrition Information(per serving)
620
Calories
20g
Protein
45g
Carbs
38g
Fat
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the spaghetti pasta until al dente according to package instructions (about 8 minutes). Reserve 1/4 cup pasta water, then drain the pasta.
- 2
While pasta cooks, in a medium saucepan over low heat, melt the butter and gently sauté the minced garlic until fragrant (about 1 minute).
- 3
Whisk in the cream cheese until smooth and creamy. Add the white miso paste and stir until fully incorporated.
- 4
Slowly pour in the heavy cream, stirring continuously to create a smooth sauce. Add the soy sauce and adjust the seasoning with salt and pepper. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
- 5
Add the cooked pasta directly to the sauce and toss well to coat evenly. Keep warm on very low heat while preparing the salad.
- 6
In a small bowl, combine shredded lettuce, sliced shiso leaves, toasted sesame oil, rice vinegar, and yuzu juice. Toss gently to combine and season lightly with salt.
- 7
Plate the pasta in shallow bowls. Generously spoon the caviar on top of each serving to add a luxurious burst of flavor.
- 8
Serve the shiso-lettuce salad on the side as a crisp, refreshing contrast to the rich pasta.
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