Mentaiko Cod Roe Pasta

By Sudachi · 25 min

Ingredients

Instructions

1. Bring 2000 ml water to a rolling boil, add 1 tbsp salt and the 200 g spaghetti. Cook 30 seconds to 1 minute less than the package time, so it is a little firmer than al dente.
2. Cut the membrane of the 80 g spicy cod roe and scoop out the roe with a spoon.
3. In a large bowl, combine the roe, 20 g soft unsalted butter, 1 tbsp olive oil, 1 tsp koikuchi shoyu, a pinch of black pepper, 1 tsp grated parmesan, ¼ tsp sugar, ⅛ tsp smoked paprika (optional) and 1 tbsp whole milk.
4. Add 1 tbsp of pasta water to the sauce and mix until smooth.
5. When the pasta is nearly done, add one more tbsp of pasta water to the sauce and whisk well. Drain the pasta, shake off the water and add it straight to the bowl. Toss until every strand is coated.
6. Divide between plates and top with shredded shiso or kizami nori, a squeeze of lemon juice and lemon zest to taste.

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

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