Name: Spaghettini with Fish Roe Dressing
Yield: Makes 2 servings
Ingredients: 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

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Spaghettini with Fish Roe DressingTakahiro Imashimizu

Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara. To read more about Harumi, click here.

Mentaiko Spaghettini

This is one of the most popular types of pasta in Japan and is a great example of how a foreign ingredient has been adapted to Japanese taste. I think you will find it quite an eye opener.

Ingredients Note:

Mentaiko is quite difficult to substitute. Its unique taste comes from the salting process and chili. Kombu cha powder may also be hard to substitute, but you can make something similar with a little strong fish stock.

Recipe notes

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