- 6 oz. uncooked spaghettini
- 3 oz. mentaiko (see Ingredients Note)
- 2 tablespoons butter
- nori seaweed to taste
- shiso leaves or fresh basil and mint leaves to taste
- 1/2 teaspoon kombu cha powder
- soy sauce to season
- chopped green onion or chives to garnish
- Boil the spaghettini in a pan of salted water until al dente.
- Soften the butter and beat until creamy. Remove the thin membrane form the mentaiko and mix the roe with the butter.
- Finely shred the dried seaweed (nori) and the shisho leaves.
- When the spaghettini is cooked, drain well. Immediately mix with the mentaiko and the better and season with kombu cha powder and soy sauce.
- Put onto a serving plate, sprinkle the dried seaweed and shisho leaves on top and garnish with green onions or chives.