Classic Mentaiko Spaghetti
Mentaiko spaghetti is a staple of wafu cuisine, or Japanese adaptations of foreign ingredients. At its simplest, mentaiko spaghetti is made with nothing more than mentaiko (the salt-cured roe of Alaskan pollock), cream, butter and some simple umami seasonings like soy sauce or Parmesan. They’re whisked together in a bowl and tossed with hot pasta and a splash of pasta water, as with any sauce that is best served warm but uncooked (like pesto or carbonara). Adding an egg yolk to the base gives the dish a glossier, creamier texture, and using crème fraîche in lieu of regular heavy cream brightens the flavors. So does a bit of lemon zest and juice. The minty flavor of Japanese shiso leaves is a nice finish, but mint, basil, parsley, chives or even torn nori all work. (Watch Kenji make the recipe on YouTube.)
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