Chop strawberries roughly. Combine strawberry sauce ingredients in a microwave-safe container and heat at 600W for 1 minute 30 seconds. Cool and refrigerate.

In a bowl, mix gelatin and water to soften.

In a saucepan, combine milk, sugar, and softened gelatin. Heat over medium-low until gelatin dissolves. Cool and pour into containers. Refrigerate to set.

Slice onion thinly, trim shimeji mushrooms, and shred shiso leaves.

In a frying pan, combine milk, water, consomme, salt, and pepper. Heat over medium.

Once boiling, add spaghetti (broken in half), onion, and shimeji mushrooms. Cover and simmer on low heat for the recommended cooking time.

Add mentaiko, soy sauce, and butter. Mix well.