– 8 oz. (226 g) spaghetti pasta – 1 tablespoon unsalted butter – 1 tablespoon olive oil Meitaiko Sauce: – 3 oz. (85 g) Meitako or spicy pollock caviar/roe – 1/4 cup dashi – 1/4 cup heavy whipping cream – 2 tablespoons mirin – Salt, to taste – Ground black pepper – 1 egg yolk, optional Garnishing! – 1/2 teaspoon Meitako – Microgreen