Mentaiko Pasta

Mentaiko is marinated pollock (or cod) roe from Japan.  It can be eaten plain with rice which is quite good but it can also be eaten with pasta.

Ingredients:
Mentaiko
Spaghetti
Extra Virgin Olive Oil
Soy Sauce
Chives
Nori
*Optional* Heavy Cream

Remove the roe from the packaging and place in a bowl.  The thousands individual eggs are connected by a membrane.  Open the membrane with a spoon.

 Scoop the eggs off the membrane with a spoon.  Remove the membrane and eat it as is or discard

Mix soy sauce and olive oil with eggs.  If you like a creamy pasta you could add a little heavy cream here as well but not too much as you do not want to lose the roe flavor.   I prefer it without it but you can try it either way. 

Add Chopped chives.  Set aside and cook your pasta in salted water.  Any pasta will do but it is usually served with spaghetti which I believe is best.

Once pasta is cooked al dente, drain and reserve some pasta water.  Then toss the pasta with the roe.  Make sure to coat the pasta completely.  Drizzle more olive oil and if the pasta is a bit dry add a little pasta water. Top with nori and garnish with more chopped chives.

If mentaiko is unavailable in your area this sauce is available in Asian markets in premade form and it is quite good but it is likely loaded with preservatives and it is always best to make it fresh.  I usually only use the premade stuff when I'm too lazy to really do any cooking or if I can't make it to the store to pick up fresh mentaiko.