Spaghettini With Fish Roe Dressing

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   1. Boil the spaghettini in a pan of salted water until

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   .

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   2. Soften the butter and beat until creamy. Remove the thin membrane form the mentaiko and mix the roe with the butter.

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   3. Finely shred the dried seaweed (nori) and the shisho leaves.

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   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.

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   5. Put onto a serving plate, sprinkle the dried seaweed and shisho leaves on top and garnish with green onions or chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.