Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta)

  • Serves

    serves 4

This classic Tokyo pasta dish, adapted from a recipe by chef Tadashi Ono, gets pungent flavor from the spicy marinated pollock roe called mentaiko. We highly recommend using lots of butter, preferably rich and high in butter fat.


  • Kosher salt, to taste
  • 1 lb. spaghetti
  • 4 oz. karashi mentaiko (Japanese chile-marinated pollock roe), thin skin removed
  • 6 tbsp. unsalted butter (preferably rich and high in butter fat), melted
  • 2 tsp. fresh lemon juice
  • 2 tsp. soy sauce
  • 14 cup very finely julienned nori or thinly sliced scallions


Step 1

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, and soy sauce; toss to combine. Divide between 4 plates; garnish with nori.

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