Bring water to a rolling boil in a large pot. Add salt to the boiling water.
2
While the water heats, prepare the Tarako. Slit the Tarako sacs lengthwise and carefully scrape out the roe into a mixing bowl. Discard the membrane.
3
Add unsalted butter, Koikuchi soy sauce, Mirin, Sake, and Olive oil to the bowl with the Tarako. Mix well with a fork or whisk until all ingredients are thoroughly combined and emulsified into a creamy sauce.
