Spaghettini with Fish Roe Dressing
A Japanese-Italian fusion dish combining delicate spaghettini pasta with mentaiko (fish roe) and butter, garnished with traditional Japanese ingredients like nori seaweed and shiso leaves.
2 servings
21 min
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Ingredients
- •6 oz uncooked spaghettini
- •3 oz mentaiko
- •2 tablespoons butter
- •1 sheet nori seaweed
- •4 leaves shiso leaves
- •½ teaspoon kombu cha powder
- •1 tablespoon soy sauce
- •2 tablespoons green onion
Cooking Instructions
- 1.
1. Boil the spaghettini in a pan of salted water until al dente.
8 min
- 2.
2. Soften the butter and beat until creamy. Remove the thin membrane form the mentaiko and mix the roe with the butter.
5 min
- 3.
3. Finely shred the dried seaweed (nori) and the shisho leaves.
3 min
- 4.
4. When the spaghettini is cooked, drain well. Immediately mix with the mentaiko and the better and season with kombu cha powder and soy sauce.
3 min
- 5.
5. Put onto a serving plate, sprinkle the dried seaweed and shisho leaves on top and garnish with green onions or chives.
2 min
