Mentaiko Mayo Cheese Pasta Gratin

Method

1. Preheat the oven to 220 °C for 10 min. Rub a little of the butter thinly over the inside of a baking dish. Slit the roe sacs, scrape out the eggs and set about two fifths aside in a small bowl.

   Add in this stepButter 5 g

   oven

2. Fill a 18 cm pot with the water, cover and bring to the boil over high heat, about 8 min, then add the salt.

   Add in this stepWater for the pasta 1½ LSalt (for the pasta water) 1½ tsp

   high heat

3. Add the penne, stir once and keep it boiling over medium-high heat for 8 min, 2 minutes less than the packet says, because it cooks again in the oven. Drain.

   Add in this stepPenne (or macaroni) 140 g

   medium-high heat

4. While the pasta cooks, melt the rest of the butter in a 16 cm saucepan over medium-low heat, add the flour and stir for 2 min: it should foam and smell nutty without colouring. Pour in the cold milk in 3 or 4 additions, whisking out every lump each time, then keep whisking and simmer for 5 min, until thick enough to coat the back of a spoon.

   Add in this stepButter 20 gPlain flour 18 gWhole milk 330 ml

   medium-low heat

5. Take the pan off the heat and stir in the roe you did not set aside. Add the drained penne, mix well and spread it evenly in the buttered 20×15 cm baking dish. Don't add salt: the roe and mayonnaise are salty.

   Add in this stepMentaiko (spicy cured pollock roe) 48 g

6. Mix the reserved roe with the mayonnaise and spread it over the top, then scatter over the mozzarella and panko. Bake on the middle shelf of the oven for 13 min, until the cheese bubbles and the top has deep golden-brown patches.

   Add in this stepMayonnaise 2 tbspMentaiko (spicy cured pollock roe) 32 gGrated mozzarella 60 gPanko breadcrumbs 2 tbsp

   oven

7. Let it stand in the dish for 3 min so the sauce settles, then sprinkle with aonori and serve. The dish is very hot, so set it on a board or trivet.

   Add in this stepAonori (green seaweed flakes) ½ tsp