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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Instructions

1. Boil the spaghettini in a pan of salted water until al dente.
2. Soften the butter and beat until creamy. Remove the thin membrane form the mentaiko and mix the roe with the butter.
3. Finely shred the dried seaweed (nori) and the shisho leaves.
4. When the spaghettini is cooked, drain well. Immediately mix with the mentaiko and the better and season with kombu cha powder and soy sauce.
5. Put onto a serving plate, sprinkle the dried seaweed and shisho leaves on top and garnish with green onions or chives.