Japanese Mentaiko Spaghetti (Pasta With Spicy Cod Roe and Butter Sauce) Recipe

Serves: 2 Save

Ingredients (6)

  • Kosher salt
  • 1/2 pound (225g) dried spaghetti
  • 1 1/2 to 2 ounces mentaiko (40 to 55g; about 2 small lobes), depending on how strong you want the flavor to be (see note)
  • 1 1/2 tablespoons (20ml) light (usukuchi) soy sauce
  • 6 tablespoons (90g) unsalted butter, melted
  • Nori seaweed strips, for garnish

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