Mentaiko Spaghetti

I had Mentaiko in Japan over 10 years ago and I still remember the taste. It is basically a clump of marinated fish roe, kind of like caviar. I always see it frozen and as well freshly made Mentaiko in some local Japanese supermarkets and have been wanting to try it then, but was a bit hesitant. It is raw fish roe after all and there was a recent news saying that some people got sick by eating Korean raw marinaded crabs...

But that pack of Mentaiko was there when I passed by yesterday and this time I was determined to give it a try. The lady at the cash confirmed that it can be served without cooking, with some sesame oil, sesame seeds and chopped green onion. I tried it her way, although delicious, but the flavor was so intense that there would be no way my family would try it. So I found some pasta recipes online. This dish is quite similar to carbonara, but it's a lot more flavorful with the fish roe. This is also so easy to make that a five year old can master it in one try. So here is the Mentaiko Spaghetti from my kitchen.

Ingredients (make 4 serving)

4 pieces of Mentaiko 

4 tbs. light olive oil
2 tbs. Japanese mayo

2 springs of green onion, finely chopped 

4 tbs. shredded seaweed

Some toasted sesame seeds

1 box of dry spaghetti 

How

1. Cook the spaghetti in accordance with the instructions on the package but do not add any salt into the cooking water.
2. While the spaghetti is cooking, get the sauce ready. With clean hands, rip open the membrane of each Mentaiko and extract the roe. Keep the membrane for another dish and don'r forget to lick your fingers! Mix the olive oil and the Japanese mayo into the Mentaiko roe.
   
3. When the spaghetti is cooked, drain the water and mix in the chopped green onion. Let it sit for 3 minutes to cool down a bit so that the heat won't overlook the Mentaiko.
4. Mix the Mentaiko dressing into the spaghetti until well combined.
5. Sprinkle shredded seaweed and sesame on top and serve warm.

Note: 
The Mentaiko is quite salty so no salt should be added at all.