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1
Leave out the butter until it reaches room temperature, or soften in the microwave.
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2
Cook the spaghetti in plenty of salted water until al dente.
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3
While the pasta is cooking, take the membrane off the mentaiko and take out the insides only.
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4
I put a slit down the mentaiko on a cutting board, and scoop out the insides with a spoon.
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5
It's easy to remove the insides this way.
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6
Put the softened butter, mentaiko and shiro-dashi in a bowl and mix together.
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7
If you don't have shiro-dashi, use 1 teaspoon of soy sauce instead.
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8
Adjust this to your taste too.
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9
Chop the green onion into thin rounds.
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10
When the pasta has cooked to the al dente stage, take out 1 to 2 tablespoons of the cooking water and drain the pasta well.
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11
Put the pasta and the reserved cooking water to the bowl and mix well.
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12
Transfer to serving plates, sprinkle with the chopped green onions and black pepper, and it's done.
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13
It's also delicious with shredded nori seaweed or shredded shiso leaves.
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14
At the izakaya that serves this, they use a type of green onion called himenegi and nori seaweed.
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15
It's important to cook the pasta to the al dente stage and mixing it quickly in step 9.
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16
If you're too slow the pasta gets kind of lumpy.
