• Gather all the ingredients. I use an electric pot for this recipe and others in the 10-Minute Meal series. You also could use a regular saucepan on the stove.
  
• Stack 3 shiso leaves (perilla/ooba), roll, and slice into thin strips. Set aside for garnish.
  
• Cut ¼ sheet nori (dried laver seaweed) into thin strips 2 inches (5 cm) long. I used kitchen shears. Set aside for garnish.
  
• Make a lengthwise slit in the membrane of 1 sac spicy salted pollock roe or cod roe (karashi mentaiko). Open the sac and scrape out the roe with a spoon. Discard the membrane.
  

To Cook

• Add 2 cups water to a saucepan or electric pot and cover with a lid. Bring it to a boil on medium-high heat or Mode II (600W) on the electric pot.
  
• When boiling, add ¼ tsp Diamond Crystal kosher salt. Break 4 oz spaghetti in half (so that it fits in the pot) and add to the boiling water. Tip: You don't need to break the spaghetti in half if you're using a big enough pot that fits the noodles.
  
• Make sure the pasta is submerged completely in the water. Cook, uncovered, for 11 minutes or until it's al dente.
  
• After 11 minutes, turn off the heat. Hold back the spaghetti with the lid and drain the pasta cooking water into a sink or the measuring cup (to discard later).
  
• Add ½ Tbsp unsalted butter, 1 Tbsp milk, and 1 Tbsp heavy (whipping) cream to the drained pasta in the pot.
  
• Add ½ Tbsp soy sauce. Then, add the mentaiko.
  
• Toss to combine until the butter is melted and the sauce evenly coats the pasta.
  

To Serve

• Serve the mentaiko pasta on an individual plate. Top with the sliced shiso and shredded nori. Enjoy!
  

To Store

• Unfortunately, this dish doesn‘t reheat well from leftovers since the mentaiko will overcook if reheated.