INGREDIENTS:
Kosher salt, to taste
1 lb. spaghetti
4 oz. karashi mentaiko (Japanese chile-marinated pollock roe), thin skin removed
1½ tbsp. unsalted butter, softened
2 tsp. fresh lemon juice
2 tsp. olive oil
2 tsp. soy sauce
¼ cup very finely julienned nori or thinly sliced scallions
DIRECTIONS:
1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente, about 10 minutes. Drain and transfer to a large bowl.
3. Add mentaiko, butter, lemon juice, oil, and soy sauce; toss to combine. Divide between 4 plates; garnish with nori. - See more at: www.yummy.com.ph/2015/03/mentaiko-spaghetti-tokyo-style-fish-roe.html?utm_content=buffera71fa&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.jDI2nTLx.dpuf
Kosher salt, to taste
1 lb. spaghetti
4 oz. karashi mentaiko (Japanese chile-marinated pollock roe), thin skin removed
1½ tbsp. unsalted butter, softened
2 tsp. fresh lemon juice
2 tsp. olive oil
2 tsp. soy sauce
¼ cup very finely julienned nori or thinly sliced scallions
DIRECTIONS:
1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente, about 10 minutes. Drain and transfer to a large bowl.
3. Add mentaiko, butter, lemon juice, oil, and soy sauce; toss to combine. Divide between 4 plates; garnish with nori. - See more at: www.yummy.com.ph/2015/03/mentaiko-spaghetti-tokyo-style-fish-roe.html?utm_content=buffera71fa&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.jDI2nTLx.dpuf
INGREDIENTS:
Kosher salt, to taste
1 lb. spaghetti
4 oz. karashi mentaiko (Japanese chile-marinated pollock roe), thin skin removed
1½ tbsp. unsalted butter, softened
2 tsp. fresh lemon juice
2 tsp. olive oil
2 tsp. soy sauce
¼ cup very finely julienned nori or thinly sliced scallions
DIRECTIONS:
1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente, about 10 minutes. Drain and transfer to a large bowl.
3. Add mentaiko, butter, lemon juice, oil, and soy sauce; toss to combine. Divide between 4 plates; garnish with nori. - See more at: www.yummy.com.ph/2015/03/mentaiko-spaghetti-tokyo-style-fish-roe.html?utm_content=buffera71fa&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.jDI2nTLx.dpuf
Kosher salt, to taste
1 lb. spaghetti
4 oz. karashi mentaiko (Japanese chile-marinated pollock roe), thin skin removed
1½ tbsp. unsalted butter, softened
2 tsp. fresh lemon juice
2 tsp. olive oil
2 tsp. soy sauce
¼ cup very finely julienned nori or thinly sliced scallions
DIRECTIONS:
1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente, about 10 minutes. Drain and transfer to a large bowl.
3. Add mentaiko, butter, lemon juice, oil, and soy sauce; toss to combine. Divide between 4 plates; garnish with nori. - See more at: www.yummy.com.ph/2015/03/mentaiko-spaghetti-tokyo-style-fish-roe.html?utm_content=buffera71fa&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.jDI2nTLx.dpuf
INGREDIENTS:
Kosher salt, to taste
1 lb. spaghetti
4 oz. karashi mentaiko (Japanese chile-marinated pollock roe), thin skin removed
1½ tbsp. unsalted butter, softened
2 tsp. fresh lemon juice
2 tsp. olive oil
2 tsp. soy sauce
¼ cup very finely julienned nori or thinly sliced scallions
DIRECTIONS:
1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente, about 10 minutes. Drain and transfer to a large bowl.
3. Add mentaiko, butter, lemon juice, oil, and soy sauce; toss to combine. Divide between 4 plates; garnish with nori. - See more at: www.yummy.com.ph/2015/03/mentaiko-spaghetti-tokyo-style-fish-roe.html?utm_content=buffera71fa&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.jDI2nTLx.dpuf
Kosher salt, to taste
1 lb. spaghetti
4 oz. karashi mentaiko (Japanese chile-marinated pollock roe), thin skin removed
1½ tbsp. unsalted butter, softened
2 tsp. fresh lemon juice
2 tsp. olive oil
2 tsp. soy sauce
¼ cup very finely julienned nori or thinly sliced scallions
DIRECTIONS:
1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente, about 10 minutes. Drain and transfer to a large bowl.
3. Add mentaiko, butter, lemon juice, oil, and soy sauce; toss to combine. Divide between 4 plates; garnish with nori. - See more at: www.yummy.com.ph/2015/03/mentaiko-spaghetti-tokyo-style-fish-roe.html?utm_content=buffera71fa&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.jDI2nTLx.dpuf
