Tip 1: Score the mentaiko membrane, and you can take the insides out easily!
Scrape out the mentaiko insides, using a spoon.
Tip 2: If you mix all the ● ingredients together, and mash up the butter with a spoon into pinky finger tip-sized pieces, it will melt immediately into the hot pasta.
The sauce is done. It looks like this at this point. It's not too appetizing.
Bring the water to a rapid boil. Add 1 tablespoon of salt.
Boil the pasta over medium heat so that you don't burn the pasta.
The pasta dances! Once the pasta sinks to the bottom of the pot, boil it for the time indicated on the package. The water in the pot should just bubble gently.
While the pasta is cooking, prepare the garnishes to top on the pasta! See Recipe ID: 2472015 to see how to cut the shiso leaves.
Tip 3: Drain the pasta roughly! Toss that drained pasta into the bowl with the sauce! The cooking water that clings to the pasta will make the sauce smooth!
Mix quickly until the butter melts completely!
To serve: Twist it round and round with a pair of tongs to serve it neatly.
Enjoy before it gets cold!!
Story Behind this Recipe
I had a craving for cod roe pasta!
In Tip 3, you should add some of the pasta cooking liquid to emulsify the sauce! But you shouldn't add too much. There should be just enough water left on the pasta after draining it, so it drips a little bit! The sauce ingredients are 1 sac of mentaiko, 10 g of butter and 1 tablespoon of milk per serving, so the amounts should be easy to remember.