Pasta Mentaiko Klasik

Instructions

1. Gather all the ingredients.
2. Bring a large pot of water to a boil. Add 2 Tbsp Diamond Crystal kosher salt to the boiling water and cook 8 oz spaghetti until al dente, about 10 minutes (or according to the package instructions).
3. In a large bowl, combine 2 Tbsp whole milk, 2 Tbsp heavy (whipping) cream, 2 Tbsp unsalted butter, and 1 Tbsp soy sauce. Don't worry if the butter solidifies. The hot spaghetti will melt the butter later.
4. Add freshly ground black pepper and stir to combine.
5. Make a lengthwise slit in the membranes of 2 sacs spicy salted pollock roe or cod roe (karashi mentaiko) to open. Squeeze out the roe from the sacs with your hand or a knife. Discard the membrane.
6. Add the roe to the bowl with the sauce ingredients and stir well.
7. When the spaghetti is done cooking, drain and transfer the pasta to the large bowl with the sauce.
8. Toss to combine until the butter is melted and the sauce evenly coats the pasta. Taste and adjust the seasoning with black pepper and kosher salt.
9. Serve onto individual plates. Roll up a stack of shiso leaves (perilla/ooba) and cut them into thin strips. Garnish the Mentaiko Pasta with the julienned shiso and shredded nori seaweed. Enjoy!
10. Unfortunately, this dish doesn't reheat well from leftovers. If you reheat mentaiko, the fish eggs will overcook.