Mentaiko Cream Pasta with Shiso and Nori


  • 1/2 lb Spaghetti
  • 60 grams Mentaiko (~4 heaping Tablespoons)
  • 30 grams unsalted butter – room temperature (~2 Tablespoons)
  • 1/2 cup heavy cream (+ 1 Tablespoon)
  • 2 teaspoons mayonnaise
  • Freshly ground Pepper
  • 3 Tablespoons of shiso (sesame leaf)
  • 3 Tablespoons of nori (dried seaweed)


  1. Cook spaghetti in salted water according to package directions
  2. Meanwhile, weigh out 60 grams mentaiko and 30 grams unsalted butter. Mix two ingredients in a large bowl
  3. Add in heavy cream and 2 teaspoons of mayo.
  4. Once pasta is done, drain thoroughly and add directly into bowl with sauce.
  5. Top with freshly ground pepper, shiso and nori.

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