1. Prepare the ingredients.
2. Put the mentaiko in a bowl and scrape off the roe with a metal spoon to remove the outer film.
3. After all 50g of mentaiko has been processed, add 2 scoops of sake.
4. Mix mentaiko and sake.
5. Boil a pot of boiling water, add a little salt, and cook the pasta.
6. While cooking the noodles, use kitchen scissors to cut the seaweed into filaments.
7. Remove the cooked pasta and stir in the butter while it is still hot.
8. Put most of the mentaiko sauce in the pasta and mix well.
9. Put the remaining mentaiko sauce on the top of the well-mixed pasta and sprinkle with shredded seaweed to decorate.
Tips:1. Please refer to the packaging for the cooking time of pasta. I generally like the taste of cooking for 1 minute longer than the packaging.
2. Mentaiko sold in Japan is generally marinated with salt and chili powder. If you buy fresh, add a little salt when making the mentaiko sauce.
3. The amount of butter mixed in can be adjusted according to personal taste, pay attention to it while it is hot, otherwise it is not conducive to melting the butter.
