This is the iconic Japanese pasta dish, the dish that popularized the notion of combining Italian pasta with intrinsically Japanese ingredients, in this case, mentaiko, aromatic obha leaves, and crispy nori. This spaghetti is as popular at home as it is in “wafu pasta” restaurants, places specializing in Japanese-style pasta.

　　

Ingredients

serves 4

　　12 ounces dried spaghetti

　　4 tablespoons (1/4 cup or 1/2 stick) unsalted butter

　　1/2 cup mentaiko (spicy fish roe), membrane removed

　　1/4 cup mayonnaise

　　8 obha leaves, halved and thinly sliced

　　2 teaspoons lemon juice

　　Pinch each of salt and pepper

　　1 sheet nori, thinly sliced, or 1/4 cup shredded nori

　　

Step 1

Place a large pot of salted water over high heat and bring to a boil. Add the spaghetti and cook, following package instructions. Drain well and set aside.

　　

Step 2

Heat a sauté pan over medium heat. Add the butter. When the butter melts, stir in the mentaiko and cook for 30 seconds, then add the spaghetti and mayonnaise. Stirring constantly, cook until all the ingredients are well combined, 1 to 2 minutes. Mix in the obha leaves, lemon juice, and salt and pepper.

　　

Step 3

To serve, divide the pasta among 4 plates and garnish with the nori.

　　Takashi's Noodles