Tarako Pasta

Boil 2000 g water with 20 g salt and cook 200 g spaghetti until al dente.

While pasta cooks, remove the membrane from 100 g Tarako and mash it in a bowl.

Add 30 g butter, 10 g Koikuchi soy sauce, 10 g mirin, and 10 g Sake to the Tarako.