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Step 1
First, take a large pot and bring 3 litres of water to a boil.
Step 2
While you're waiting for your water to boil, soften the butter and take the skin off of the mentaiko by cutting it open and scraping the contents out with a spoon. (Don't throw away the skin, it's edible so you can eat it with rice or put it in onigiri rice balls.)
Step 3
Cut the ooba leaves into 3mm wide strips.
Step 4
Once the water is boiling, add 1 tbsp of salt and 200g spaghetti. Cook until "el dente" (firm to the bite).
Step 5
While you wait for the spaghetti to cook, take a large bowl and add the butter, mentaiko, olive oil, tsuyu sauce, black pepper and milk. Mix until well incorporated.
Step 6
Once the spaghetti is cooked, take 1 tbsp of the pasta water and add it to the bowl of mentaiko sauce.
Step 7
Drain the rest of the water and add the cooked spaghetti to the bowl.
Step 8
Mix until the pasta is well covered.
Step 9
Transfer the pasta to serving dishes and top with the cut ooba leaves (or nori).
Step 10
Enjoy!