Japanese Masago Pasta

Ingredients:

• ½ cup whipping cream
• ½ cup dashi (see note)
• 1 Tbsp Japanese kewpie mayonnaise
• 1 Tbsp + 1 tsp soy sauce
• 3 Tbsp Masago (capelin roe)
• 1 tsp mirin or ½ tsp sugar
• 160g Spaghetti

Directions:

1. Bring a large pot of water to a boil. Meanwhile, make the sauce by mixing mayonnaise, cream, dashi, 1 Tbsp of the soy sauce, mirin and masago.
2. Fry the eggs to your liking; set aside.
3. Once you’re ready to make the sauce, salt the water (about 1 tsp per liter of water) and drop the spaghetti. Stir the pasta until it comes back to a full boil to prevent sticking. Set the timer for 1 minute less than the package instruction.
4. Add cream mixture and let reduce for about 30 seconds. If the pasta is not ready at this point, turn off the heat and wait for the pasta. 
5. When the pasta is ready, use tongs to move the pasta directly into the sauce. Turn the heat on the sauce back on and let the pasta cook in the sauce for about 30 more seconds. It should look like there’s slightly too much liquid right now. Turn off the heat, taste and adjust seasoning. 
6. Plate the pasta, top with julienned shiso, nori, and fried eggs. Enjoy immediately!

Note: I do not have Dashi and this dish still tastes good.

Source: https://hot-thai-kitchen.com/masago-spaghetti/