Mentaiko Pasta (Fukuoka Spiced Cod Roe Pasta — Cold Sauce Method)

Ingredients

• 200 g mentaiko, Fukuoka-style spiced cod roe, chilled
• 45 ml soy sauce, hon-mirin style (shoyu)
• 15 ml mirin, hon-mirin
• 30 ml dashi, bonito and kombu, cold
• 1 egg yolk, room temperature
• 30 ml neutral oil, vegetable, cold-pressed
• 200 g spaghetti or bukatsutamen, dried pasta
• 30 g nori, toasted seaweed sheet, cut into thin strips
• 15 g scallions, thinly sliced on the bias
• 5 g shichimi togarashi, or Aleppo pepper for less heat
• 1 lemon, cut into wedges

Method

1. 1
   Bring a large pot of salted water to a rolling boil; add spaghetti and cook according to package directions until al dente; drain and rinse under cold running water until completely cooled.
2. 2
   Combine mentaiko, soy sauce, mirin, and cold dashi in a large mixing bowl; stir gently with a wooden spoon to break up the roe slightly and distribute evenly — the mixture should remain loose and glossy.
3. 3
   Add the chilled egg yolk to the mentaiko sauce and fold gently to incorporate, being careful not to break the yolk completely — small threads of yolk create a rich, silky emulsion.
4. 4
   Drizzle in cold neutral oil while folding slowly with a rubber spatula until the sauce becomes pale, glossy, and creamy.
5. 5
   Add cooled spaghetti to the mentaiko sauce and toss gently but thoroughly, coating each strand evenly; divide between two chilled bowls.
6. 6
   Garnish each bowl with nori strips, scattered scallions, and a small pinch of shichimi togarashi.
7. 7
   Place a lemon wedge on the rim of each bowl and serve immediately, or chill for up to 2 hours before serving cold.
8. 8
   Toss at the table with lemon juice to taste just before eating.