Directions
- 1Remove the pollock roe from its membrane using a small paring knife.
- 2Cut roasted seaweed into thin strips for garnish.
- 3Heat mirin and soy sauce in a small saucepan until boiling, then pour into a large bowl.
- 4Add mayonnaise to the bowl and mix well.
- 5Add mentaiko and grated garlic to the bowl and mix well.
- 6Add cooked spaghetti and butter to the mentaiko mixture.
- 7Toss the pasta and ingredients evenly with tongs.
- 8Add truffle oil to the pasta and mix.
- 9Serve the pasta on a plate.
- 10Garnish with the cut nori.
Ingredients
- 200 g spaghetti
- 2 cod roes
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon Kewpie mayo
- 1 clove garlic
- 1 tablespoon butter
- 1 tablespoon truffle oil
- 1 Nori
Equipment
paring knifebowltongssmall saucepanlarge pot
Tips
- If you prefer a milder taste, use tarako instead of karashi mentaiko.
- Canned pollock roe can be found at Korean or Russian grocery stores if fresh is difficult to find.
- The mentaiko membrane is edible, but scraping it off gives a smoother texture.
- Truffle oil is optional but enhances the flavor.
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