Mentaiko Pasta (Cod Roe Pasta)

Name: Mentaiko Pasta (Cod Roe Pasta)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 80g/2.8oz dried spaghetti; 1 tsp olive oil; 30g/1oz mentaiko ((1 small sack, note 1)); 1 tsp unsalted butter (, melted (note 2)); ½ tsp shiro dashi ((note 3)); Julienned nori ((roasted seaweed sheet, note 4))

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 1

Cost: $17.69 /serving

Author : Yumiko

cod roe karashi mentaiko mentaiko

Ingredients

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80 grams/2.8 ounces dried spaghetti1 tsp olive oil30 grams/1 ounces mentaiko ((1 small sack, note 1))1 tsp unsalted butter (, melted (note 2))½ tsp shiro dashi ((note 3))Julienned nori ((roasted seaweed sheet, note 4))

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Instructions

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Step 1

Boil water in a pot and cook spaghetti to al-dente. I cook for a slightly shorter duration than recommended on the pack of the spaghetti as I like firm textured pasta.

Step 2

In the meantime, remove the roe out of the sack (note and place it in a small bowl.

Step 3

Add the rest of the Mentaiko Mixture ingredients to the bowl and mix well.

Step 4

When the pasta is done, drain it through a sieve, then return it to the pot.

Step 5

Add the mentaiko mixture and olive oil to the spaghetti and toss to coat the pasta evenly. You can leave a little bit of small chunky mentaiko, if you prefer.

Step 6

Transfer the pasta to a serving plate, piling up like a tall mound, then top with shredded nori. Serve immediately.