Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
First, cut 1 piece of dried seaweed into fine strips with scissors, then place them directly into a dry frying pan.
Watch out
Seaweed breaks easily, handle carefully while cutting to avoid making a mess.
Turn on low heat and slowly dry the seaweed strips in the pan until moisture evaporates, they curl slightly, and you smell the aroma, then set aside.
local_fire_departmentlow heatWatch out
Use low heat to dry slowly
high heat will easily burn the seaweed and make it bitter
Pay attention to finger placement when using sharp knives to cut mentaiko to avoid slips and cuts.
Weigh 40g of mentaiko on a cutting board, slice it open down the middle, then use the back of the knife to scrape out the roe into a large bowl, discarding the skin.
Watch out
The mentaiko skin is quite tough, be careful not to cut your fingers when slicing.
Boiling water steam can cause burns, be careful to keep your hands away from the pot opening when adding pasta.
Add a little salt to a large pot of boiling water, twist 100g of spaghetti and drop it in, cooking according to package instructions.
local_fire_departmenthigh heatWatch out
Water must be boiling vigorously before adding pasta, otherwise the noodles will stick together.
Add 15g of mayonnaise, 5g of olive oil, and 2 tsp of mentaiko sauce packet to the mentaiko in the bowl, and thoroughly mix with a spatula and chopsticks until smooth.
Watch out
Mentaiko and mayonnaise must be thoroughly mixed until smooth, otherwise the sauce will not have a creamy texture.
Transfer the hot cooked spaghetti directly into the bowl of mentaiko sauce (without draining), mix quickly to coat; if not moist enough, add 2 tsp of pasta water and mix until creamy and smooth.
Watch out
Spaghetti must be mixed with the sauce while hot, otherwise the heat won't be enough for the sauce to coat the noodles properly.
Use tongs to twist the mixed mentaiko pasta into a tower in the center of the plate, use a spatula to scrape all remaining sauce onto the pasta, and top with dried seaweed strips.
Watch out
Seaweed strips get soggy easily, enjoy as soon as plated to keep them crispy.
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