Mentaiko- Eggs on Eggs on Eggs

Recipe Courtesy of Ian Ramirez

3 lbs Barilla Thick Spaghetti
12 Tbsp Kikkoman unagi Sushi Sauce
6 oz Furikake
3/4 c Toasted sesame seeds
24 ea Chicken Egg
24 ea Quail Egg
48 ea Shiso leaves
1 qt Mentaiko
1/4 c Melted Butter
1 c Finely Grated Parmesan
1/2 c Soy Sauce
2 tsp Black Pepper
1 c Half and Half
Thinly Sliced Nori strips for Garnish
  1. Whisk Chicken eggs with furikake and toasted sesame. Make a thin omelet either in a non-stick pan, flat top griddle or in a steamer. For a buffet/hotel pan serving, slice into thin strips and set aside. For an elevated plated serving, cut into rectangles for the plate.  
  2. For the Sauce mixture: Remove the Mentaiko eggs from the membrane sack and scoop into a large mixing bowl. Add grated parmesan, half and half, melted butter, black pepper and soy sauce. Gently whisk this together until smooth. Set aside. 
  3. Chiffonade shiso leaves and set aside for plating. 
  4. Add your spaghetti to boiling water and cook 1 minute less than the directions on the box. Reserve about a cup of pasta water and add it to the sauce mixture. 
  5. Toss hot spaghetti into the sauce mixture and coat evenly with sauce. 
  6. Fry Quail eggs and set aside for plating. 
  7. Plating #1- For buffet/hotel pan serving: Place pasta in a hotel pan in individual “pasta nests” Lightly drizzle with unagi sushi sauce. Top each nest with omelet strips, nori, shiso leaves and quail egg. Optional garnish- fried garlic. 
  8. Plating #2- For individually plated applications: using a palette knife, spread the unagi sauce on a plate or bowl. Next, place the omelet over the unagi sauce.  Using a long plating tweezers, roll pasta into a nest and plate atop the omelet. Top with nori, shiso and quail egg. Optional garnish- sprinkle with fried garlic.