How To Make Mentaiko Pasta (Spicy Cod Roe Butter Spaghetti)
If you ask Japanese people about their favorite pasta sauce, the most likely answer to come out on top would be Mentaiko sauce. This Mentaiko sauce was created in Japan and has achieved a perfect fusion of Japanese and Western dishes.
In case you are not familiar with "Mentaiko," let us explain what it is.
Mentaiko, translated as "spicy salted Pollock roe" in English, is made by fermenting and seasoning the ovaries of Pollock. It has a salty and spicy taste derived from the seasoning mixture containing chili peppers. The outside is covered with an extremely thin, layer-like skin. While the skin is edible, it is usually removed, and only the inside is used, especially for cooking. We will tell you how to remove the skin easily in our recipe later.
Mentaiko is a cluster of extremely tiny fish roes. In Japan, Mentaiko is commonly enjoyed with steamed rice (as a topping or often in the form of a rice ball, Onigiri) and is also used in cooking as a seasoning, adding an accent of spiciness and umami flavor. Don't forget "Mentai(ko) France," which is bread with savory Mentaiko butter spread. It is one of the most beloved mentaiko-containing items that Japanese people love, alongside Mentaiko pasta.
In this recipe, we are going to introduce you to how to make Mentaiko pasta that Japan proudly presents to the world. There are variations of Mentaiko pasta, such as cream Mentaiko pasta and garlic Mentaiko pasta. However, what we are introducing you to today doesn't use cream or milk, apart from butter, making it the simplest Mentaiko pasta that allows you to enjoy the flavor of Mentaiko directly. With just a handful of ingredients, this recipe offers a quick and authentic way to savor the rich and distinctive taste of Mentaiko.
If you have a chance to get Mentaiko in your place, why not try this one for your lunch?
Overview
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Total servings: 1
Difficulty: Easy
Ingredients
- 90 g Spaghetti (we used 1.4mm thick Spaghetti)
- 1 Piece of Spicy Salted Pollock Roe (Mentaiko)
- 15 g Butter
- 1 Tbsp Olive Oil
- 2 tsp Salt (for boiling the Spaghetti)
- 1 L Water (for boiling the Spaghetti)
- Shiso Leaves (topping, optional)
- Shredded Nori Seaweed (topping, optional)
- Chopped Green Onions (topping, optional)
- Sliced Lemon (topping, optional)
- Additional Mentaiko (topping, optional)
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