Mentaiko Mac and Cheese (แมคแอนด์ชีสเมนไทโกะ)

1.Cook pasta in a pot of salted boiling water until al dente. Rinse under cold water, drain, and set aside.

2.To make the sauce, melt butter in a saucepan. Add flour and whisk until the flour is cooked. Gradually add milk in two portions, whisking until smooth. Season with soy sauce, and simmer for 2-3 minutes over low heat until slightly thickened.

3.Remove the pan from heat and add 80 g of mentaiko roe and 80 g of mozzarella cheese. Stir until well combined, then add the pasta and mix well.

4.Transfer the mixture to an oven-safe dish. Sprinkle the remaining mozzarella cheese on top. Bake at 200°C for 5 minutes or until the cheese is melted and golden.

5.Garnish with katsuobushi and seaweed. Serve immediately.