The "four eggs" in this recipe are mentaiko (spicy cod roe), Chinese toasted shrimp roe, tobiko (flying fish) roe and poached chicken eggs. Kewpie mayonnaise is from Japan and comes in squeeze ...

When you slurp vigorously, the aroma of cod roe spreads, and there is a spicy kick behind the salty soup. The spiciness is at the level of 'spicy...maybe?', with only a slight stimulation.

Place all the ingredients, except the cod and the parsley, in a food processor and blitz until you create a smooth creamy texture. Check if need a little salt. Spoon the spicy red pesto on the top ...