Classic Mentaiko Pasta 明太子パスタ

• Vegetarian

• Produce

  • 1 Nori seaweed
  • 1 Shiso

• Condiments

  • 1 tbsp Soy sauce

• Pasta & Grains

  • 6 oz Spaghetti

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Kosher salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 tbsp Heavy whipping cream
  • 2 tbsp Milk

• Beer, Wine & Liquor

  • 2 Sacks

Found on justonecookbook.com

Ingredients

• 1-2 tsp. kosher salt (for boiling pasta)
• 6-7 oz. (170-200 g) spaghetti
• 2 sacks (2 oz/60g) spicy salted pollack roe or cod roe (karashi mentaiko)
• 2 Tbsp. milk (I use whole milk)
• 2 Tbsp. heavy whipping cream
• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. soy sauce
• Freshly ground black pepper
• Shredded nori seaweed (or sheet of nori, cut into thin strips) for topping
• Shiso leaves for topping

Directions

• Bring a large pot of water to boil. Once boiling, add 1-2 tsp. kosher salt and cook the spaghetti until al dente, about 10 minutes (check the package instructions as well).
• In a large bowl, combine 2 Tbsp. milk, 2 Tbsp. heavy whipping cream, 2 Tbsp. unsalted butter, and 1 Tbsp. soy sauce. Dont worry if the butter becomes solidify. Hot spaghetti will melt the butter again.
• Add freshly ground black pepper and stir to combine.
• Cut each roe sac in half and squeeze out the roe from the sac with hands or knife.
• Add the roe to the bowl and mix well. Discard the membrane.
• When the spaghetti is done, drain and transfer to the large bowl with the sauce.
• Toss to combine until the butter is melted and the sauce is evenly distributed. Taste and adjust with black pepper and kosher salt.
• Serve immediately, garnished with shredded nori. If you can find shiso leaves in a Japanese grocery store, roll them up and cut it into thin strips and garnish. Shiso is a wonderful addition to this dish.