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.

Yield: serves 4


  • 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


  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.