Mentaiko Pasta

Ingredients

• 7 oz (approx. 200g) Spaghetti
• 2 lobes Mentaiko (spicy marinated pollock/cod roe, about 2-3 oz total)
• 2 tbsp Unsalted butter (softened at room temperature)
• 1 tsp Soy sauce
• 1 tbsp Heavy cream or whole milk (optional, for extra richness)

• Kizami Nori (shredded roasted seaweed)
• 4 fresh Shiso leaves (Ooba, thinly julienned)

Instructions

1. Preparation: Slit the mentaiko lobes lengthwise with a sharp knife. Use the back of a spoon to gently scrape the tiny eggs out of the thin membrane. Discard the membrane. Thinly slice the fresh shiso leaves and set them aside.
2. Make the Sauce Base: In a large mixing bowl, combine the scraped mentaiko roe, softened butter, soy sauce, and heavy cream (if using). Mash everything together with a fork until it forms a smooth, rich paste. (Crucial Note: Do not put this sauce in a hot frying pan! The delicate roe should only be warmed by the pasta to keep its silky, creamy texture rather than becoming grainy.)
3. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Cook the spaghetti according to the package instructions until it is al dente (firm to the bite). Right before draining, carefully reserve about 1/4 cup of the hot, starchy pasta water in a mug.
4. Toss and Emulsify: Drain the hot pasta and immediately transfer it directly into the mixing bowl with the raw mentaiko sauce. Toss vigorously using tongs. Add a splash of the reserved hot pasta water (about 1-2 tablespoons) as you toss. The residual heat from the noodles will melt the butter and gently cook the roe, creating a beautifully creamy, emulsified sauce that clings to every strand.
5. Assemble and Serve: Twirl the glossy pasta onto warm serving plates. Top generously with the fresh julienned shiso leaves and a large pinch of Kizami Nori. Serve immediately while piping hot!