Mentaiko Spaghetti Gratin

Topped with salted roe and nori, this is cheesy baked pasta like you've never tasted.


  • 150 grams cooked spaghetti
  • 2 sacks mentaiko (pollock roe)
  • 200 milliliters cream
  • 100 milliliters milk
  • 1 teaspoon bouillon granules
  • 5 grams butter
  • 1 tablespoon flour
  • Salt
  • Pepper
  • Mochi, cut into cubes
  • Shredded cheese
  • Thinly-sliced nori


  1. With a spoon, scoop out roe from their sacs.
  2. In a saucepan, combine flour, butter, cream and bouillon granules and cook over low heat.
  3. Add in half the mentaiko and milk. Season with salt and pepper and cook until slightly thickened.
  4. Transfer spaghetti to a deep oven-safe dish and pour cream mixture over. Then top with mochi cubes and shredded cheese.
  5. Bake for 10 minutes at 220 degrees C or until cheese has melted.
  6. Top with mentaiko and nori before serving.