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
- 1⁄4 cup very finely julienned nori or thinly sliced scallions
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.