Cabbage and Karasumi Pasta

Cut the cabbage into bite-sized pieces and the zucchini into 1cm-wide half-moons

Boil the spaghetti al dente (firm to the bite)

Boil the broccoli, cut into small florets, together with the spaghetti until soft and still retains its shape

While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.

Add the zucchini and cabbage and stir-fry, then add the spaghetti cooking water (about 100ml) and parsley (1 teaspoon), cover and cook until the cabbage is soft

Add the boiled spaghetti to a frying pan, add the broccoli, olive oil (1 tablespoon), and half the dried mullet roe, and stir-fry

Serve on a plate and sprinkle with the remaining karasumi and parsley to finish