Japanese Creamy Mentaiko Spaghetti
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta
Cuisine: Japanese
Serves: 2
Ingredients
  • 200 g of spaghetti Noodles
  • 30 g of butter
  • 90 g or 2 pcs of mentaiko or pollack roe
  • 100 ml of fresh cream
  • 2 pinches of salt
  • 1 tsp of salt (for spaghetti water)
  • 2 lemon slices
  • sliced stripes of seaweed for garnish
  • pepper (for your taste)
Instructions
  1. First we are going to start with make our sauce. Add the butter to a large bowl and smash the butter down.
  2. Next ad the mentaiko and salt to the butter, then mix well.
  3. Add half of the fresh cream and mix. Then addd the rest of the fresh cream and mix, it should be getting a little thick. Set aside so we can start on the spaghetti.
  4. Start boiling water for your spaghetti and add your salt. Depending what spaghetti noodles you are using, please check the package for the cooking time.
  5. When the spaghetti is done strain the water. Grab some of the spaghetti and mix into the sauce, then plate.
  6. Lastly add a pinch of the sliced stripes of dried seaweed and garnish on the top. Next squeeze some lemon juice around and a touch of pepper to your taste. all done and ready to server. Enjoy
Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2014/09/14/japanese-creamy-mentaiko-spaghetti/