Steps

1. Bring 1.5L of water to a boil in a pot and dissolve 1 tbsp of salt. Once boiling, add 160g of Spaghettini and cook according to package directions.
   🕒 00:58
2. In a large bowl, add 60g of Spicy Pollack Roe (Mentaiko) and mash thoroughly with a spoon.
   🕒 02:02
3. To the bowl with the mashed Mentaiko, add 2 tbsp of milk, 1/2 tbsp of mayonnaise, 1 tbsp of olive oil, 1 tsp of soy sauce, and 1 egg yolk. Mix well until the mixture is smooth. (Key Tip! Don't add too much mayonnaise; it's for adding richness and a hint of acidity.)
   🕒 02:10
4. Roll 3-4 Japanese Shiso Leaves (Aojiso) and thinly slice them.
   🕒 03:26
5. Drain the cooked pasta well and immediately transfer it to the bowl with the sauce. Quickly toss to coat, allowing the residual heat of the pasta to melt and emulsify the sauce into a smooth consistency.
   🕒 03:45
6. Once the pasta is coated with the sauce, add 10-20g of butter and toss again. (Key Tip! Adding butter at the end significantly enhances the richness and flavor. The combination with mayonnaise and olive oil creates a synergistic effect, but use them sparingly.)
   🕒 04:34
7. While the pasta cooking water is still hot, gently drop the leftover 1 egg white into the cooking water to create a fluffy poached egg.
   🕒 05:10
8. Plate the Mentaiko pasta, then top with the thinly sliced Japanese Shiso Leaves (Aojiso). Garnish with shredded nori and the prepared poached egg, if desired. Drizzle soy sauce (to taste) over the poached egg.
   🕒 05:38