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Mentaiko Pasta

   

Mentaiko Pasta

Check Out: Hotate Mentaiyaki Recipe

Mentaiko is marinated roe of pollock and using it to make mentaiko pasta (明太子パスタ) is my favourite way to enjoy this ingredient. This Italian-Japanese pasta is usually quite expensive on the menu, but easily less than half the price (and more than double the roe) to make at home. Another benefit of making this pasta dish at home is that you can tweak the recipe to your liking, such as adjusting the creaminess and saltiness of the pasta. I personally do not like creamy pasta, so I am happy that my home version is without cream. In this recipe, I am using the non-coloured type of mentaiko (hence the pale colour of the dish) but if you prefer a more orange hue, be sure to buy the bright coloured mentaiko.

Non-coloured & coloured mentaiko roe.

Non-coloured & coloured mentaiko roe.

                                           

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30 Responses to “Mentaiko Pasta”

  1. ju — April 21, 2013 @ 8:10 pm

    Does mentaiko have a fishy taste? Is it already cooked or we eat it raw? Tks.

    Reply

    • wiffy replied: — April 22nd, 2013 @ 5:45 pm

      I will call it umami rather than fishy. On its own, I believe it’s raw and can also be eaten in the raw form.

      Reply