Spaghettini with Fish Roe Dressing

Preparation 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. 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.

Preparation 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. 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.