Where it comes from
Inspired by Fukuoka's famed mentaiko, this dish exemplifies Kyushu's innovative approach to incorporating local ingredients into Western culinary frameworks.
On the Palate
How it's made
5 steps · Show ↓22 min active
How it's made
5 steps · Show ↓- 110 min
Bring 4 liters of well-salted water to a rolling boil. Drop the spaghetti in, stirring occasionally, and cook until al dente, about 8 minutes. The pasta should have a slight bite when you taste it.
Watch outDon't let the spaghetti overcook — it should be firm to the bite, not mushy.
- 23 min
While the pasta cooks, slice the mentaiko open and scrape out the roe into a bowl. Mix with soy sauce and a squeeze of lemon juice until smooth and well combined.
- 32 min
In a large pan over medium heat, melt the butter until it foams and just starts to brown. Add minced garlic, sautéing until fragrant but not browned, about 1 minute.
- 45 min
Drain the spaghetti, reserving a cup of pasta water. Add the hot spaghetti to the pan with garlic butter, tossing to coat. Add the mentaiko mixture and toss again, adding reserved pasta water as needed to achieve a creamy consistency.
Watch outDon't let the sauce sit too long in the pan — it can dry out quickly. Toss with pasta water to keep it silky.
- 52 min
Serve immediately, garnishing with sliced nori and finely chopped scallions for a fresh, aromatic finish.
