15-Minute Mentaiko Pasta Recipe [Cod Roe Spaghetti]

By Sudachi · 15 min

Ingredients

Instructions

1. Bring the 2000 ml water to a rolling boil, add 1 tbsp salt and the 200 g spaghetti, and cook until a little firmer than the packet time, 1 minute less than stated.
2. Scrape the roe out of the 80 g mentaiko, discarding the membrane.
3. In a large bowl, combine the mentaiko, 20 g softened butter, 1 tbsp olive oil, 1 tsp soy sauce, a pinch of black pepper, 1 tsp grated parmesan, ¼ tsp sugar, ⅛ tsp smoked paprika and 1 tbsp whole milk.
4. Stir 1 tbsp of pasta water into the sauce until smooth.
5. When the pasta is nearly done, whisk one more tbsp of pasta water into the sauce. Drain the pasta, shake off the water and add it straight to the bowl.
6. Toss until every strand is coated, then divide between plates and top with shredded shiso or kizami nori, lemon juice and lemon zest to taste.

Summarized from Sudachi's video. Watch it for the details.

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