Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta)

SpoonFed: Via Saveur

Ingalls Photography

Ingalls Photography


Kosher salt, to taste
1 lb. spaghetti
4 oz. karashi mentaiko (Japanese chile-marinated pollock roe), thin skin removed
1½ tbsp. unsalted butter, softened
2 tsp. fresh lemon juice
2 tsp. olive oil
2 tsp. soy sauce
¼ cup very finely julienned nori or thinly sliced scallions


Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes. Drain and transfer to a large bowl. Add mentaiko, butter, lemon juice, oil, and soy sauce; toss to combine. Divide between 4 plates; garnish with nori.