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Classic Mentaiko Pasta (Roe/Cavier Cream Sauce)
Ingredients
- 2 Tbsp Diamond Crystal kosher salt (for boiling the pasta)
- 8 oz spaghetti (4 oz, 113 g per serving)
- 2 sacs spicy salted pollock roe or cod roe (karashi mentaiko) (about 1 sac (1 oz, 30 g) per serving; I use the kind without food coloring, so my dish does not look as pink/orange as other versions)
- —can sub Kalles Swedish Roe paste and adjust butter/milk accordingly to taste
- 2 Tbsp whole milk (sub soy milk)
- 2 Tbsp heavy (whipping) cream (sub vegan cream— cashew cream?)
- 2 Tbsp unsalted butter (melted) (sub vegan butter/margarine)
- 1 Tbsp soy sauce
- freshly ground black pepper
- For the Toppings
- shredded nori seaweed (kizami nori) (or cut a nori sheet into thin strips 2 inches (5 cm) long)
- shiso leaves (perilla/ooba)
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