Mentaiko Spaghetti with Delicious Shiso Leaves

Mentaiko Spaghetti with Delicious Shiso Leaves

I think mentaiko pasta needs shiso leaves as a topping, not nori seaweed. Just boil the pasta and mix. I gave it a creamy finish.

Ingredients: 2 servings

Pasta (dried)
200 g
Mentaiko (salt-cured spicy pollack or cod roe)
70 g
Shiso leaves
10 leaves
16 g
Heavy cream
2 tablespoons
Dashi stock granules
1/3 teaspoon
Garlic soy sauce (or regular soy sauce)
2 teaspoons
White pepper
a small amount


1. Cook the pasta in salted boiling water (1 tablespoon to 2 liters of water) following package instructions.
2. Cut the shiso leaves in half lengthwise and finely shred. Take the membrane off the mentaiko by scraping it with the back of a knife.
3. Put all the ingredients except for the shiso leaves in a bowl. (The photo shows 1 serving.)
4. When the pasta is cooked, drain well in a sieve and move to a bowl. Add half of the julienned shiso leaves as well. Mix and taste. If it seems too dry, add a little of the pasta cooking water.
5. Transfer to serving plates, top with the remaining shiso and enjoy!
6. This is a version made with 3 tablespoons of salt-cured squid (ika no shiokara). This is great too!
7. I added some mixed seaweed to this festive version.

Story Behind this Recipe

I used to just add butter, but I've adjusted the recipe over several attempts.