📝 About This Recipe
A quintessential example of Wafu-Pasta, this dish marries the al dente elegance of Italian spaghetti with the bold, salty-spicy punch of Japanese cured pollock roe (Mentaiko). This recipe creates a luxurious, velvety sauce that clings to every strand of pasta without the need for heavy cooking, relying instead on the residual heat to gently warm the delicate roe. It is a sophisticated fusion masterpiece that delivers a symphony of oceanic umami, rich butter, and refreshing herbal notes.
🥗 Ingredients
The Pasta
- 200 grams Spaghetti (high-quality bronze-cut preferred)
- 1 tablespoon Kosher Salt (for the pasta water)
The Roe Base
- 80-100 grams Spicy Mentaiko (Pollock Roe) (about 2-3 medium sacs, membranes removed)
- 2 tablespoons Unsalted Butter (softened at room temperature)
- 2 tablespoons Heavy Cream (optional, for a richer texture)
- 1 teaspoon Usukuchi (Light Soy Sauce) (adds depth without darkening the sauce)
- 1 tablespoon Extra Virgin Olive Oil (to emulsify the sauce)
The Aromatics and Garnish
- 5-6 pieces Shiso Leaves (Perilla) (finely chiffonaded)
- 1/4 cup Kizami Nori (shredded dried seaweed)
- 1 teaspoon Toasted White Sesame Seeds (for crunch)
- 1 stalk Scallions (thinly sliced on a bias)
👨🍳 Instructions
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1
Bring a large pot of water (about 2 liters) to a rolling boil and add the tablespoon of salt.
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2
Prepare the mentaiko by making a small longitudinal slit in the membrane of each sac with a knife. Use the back of the knife or a small spoon to gently scrape the tiny eggs out into a large mixing bowl; discard the outer skin.
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3
In the same large mixing bowl, combine the scraped mentaiko eggs with the softened butter, heavy cream, light soy sauce, and olive oil.
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4
Whisk the mentaiko mixture vigorously until it forms a uniform, creamy pink paste. Set this aside at room temperature so it doesn't shock the pasta.
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5
Add the spaghetti to the boiling water. Cook for 1 minute less than the package instructions to achieve a perfect al dente texture.
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6
While the pasta cooks, finely slice your shiso leaves into thin ribbons and prep the scallions and nori.
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7
Just before draining, carefully reserve about 1/2 cup of the starchy pasta cooking water.
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8
Drain the pasta thoroughly but do not rinse it; you want the surface starches to help the sauce adhere.
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9
Immediately transfer the hot pasta into the bowl with the mentaiko mixture. The residual heat from the pasta will 'cook' the roe just enough and melt the butter.
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10
Toss the pasta rapidly using tongs. Add the reserved pasta water, one tablespoon at a time, until the sauce reaches a silky, glossy consistency that coats every strand.
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11
Add half of the shredded shiso leaves into the bowl and give it one final quick toss.
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12
Divide the pasta into two warmed bowls, twirling it into a high nest for an elegant presentation.
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13
Garnish generously with the remaining shiso, the kizami nori, sliced scallions, and a sprinkle of toasted sesame seeds.
💡 Chef's Tips
If you cannot find Mentaiko, Tarako (non-spicy pollock roe) can be used, just add a pinch of togarashi for heat. Never cook the mentaiko sauce in a pan over direct heat, as the tiny eggs will scramble and lose their delicate pop. Ensure your butter is truly soft before mixing to prevent clumps in your silky sauce. Use 'Usukuchi' (light) soy sauce if possible; it is saltier and more floral than dark soy and preserves the beautiful pink color of the roe. Always warm your serving bowls in the oven or with hot water to keep the pasta at the perfect temperature.
🍽️ Serving Suggestions
Pair with a crisp, chilled Junmai Ginjo sake to complement the salty umami of the roe. A simple cucumber and wakame seaweed salad with a ginger vinaigrette makes a refreshing side. Serve with a glass of dry, high-acid white wine like a Vermentino or Sauvignon Blanc. For an extra touch of luxury, top the finished dish with a small dollop of fresh sea urchin (uni). Finish the meal with a light Matcha gelato to cleanse the palate.