Mentaiko Pasta
Mentaiko Pasta – Easiest yummy gourmet pasta 明太子パスタ
I’m always on the look out for easy pasta dishes like my pesto pasta and this is by far the easiest gourmet pasta I have made to date. And I mean really easy – there is no need to cook the sauce which can be prepared in minutes. Mentaiko is marinated roe of pollock and using it for pasta sauce 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 if you do it at home. The advantage of making it 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 I can make my home version without cream. In this recipe, I am using the non-coloured type of mentaiko (hence the pale colour) but if you prefer a more orange hue, be sure to buy the right type of mentaiko. If you have leftover mentaiko, check out this easy Hotate Mentaiyaki (Baked Scallops with Mentaiko Sauce) recipe.
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Mentaiko Pasta Recipe
- Serves: 1
- Prep: 10 mins
- Cook: 15 mins
Easiest pasta ever, and I mean really easy - the sauce is non-cooking and can be prepared in minutes.
Ingredients
- 60 grams mentaiko sacs aka spicy pollock roe (明太子)
- 30 grams butter melted
- 2 tsp sake
- 1/2 tsp Japanese shoyu or light soy sauce
- 2 tbsp Japanese mayonnaise
- 1 serving favourite pasta (I am using 70g spaghetti)
- shredded nori (roasted seaweed) for topping
- sea salt
Instructions
- Make a slit on each mentaiko sac and scrap out the roe with a spoon. Discard the membrane. Set aside 1 tsp of roe for garnishing.
- Add the remaining roe along with mayonnaise, sake, shoyu and butter in a small bowl bowl; Stir well to combine.
- Cook pasta in salted water according to the timing indicated on the package instructions. Drain pasta and reserve a small cup of pasta water.
- Add the mentaiko sauce prepared in step 2 to the drained pasta while it is still hot. Toss until well-mixed. If the pasta is too dry, add a bit of reserved pasta water to help bind the ingredients. Season to taste with salt if needed.
- Dish the pasta to a serving plate and top with shredded nori and roe.
(Get more photos, ingredients list and cooking notes at page 2)
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{ 30 comments… read them below or add one }
Very intriguing and I’m curious to try this with some of the roe I see at my local asian market. These quick pasta dishes are the best, thanks!
I know your area is abundant with wonderful fish roe and caviar … how delightful :)
This is a very interesting pasta recipe. Those mentaiko look like chicken breast….
maybe because it’s a close-shot. The sacs looked much smaller in real life :p
The pasta looks simple and delicious. the mentaiko is new to me. Looks cute :P Love the pasta paste.
Me too! I’m not a fan of creamy pasta as well- a little too heavy for my liking. I love how you make the sauce yourself..and this is the first time I am seeing this roe!!
Oh Wiffy, Someone gave a a box of this roe, only put on grill. Thanks for sharing this recipe.. am sure my family will love it.
a BOX! you’re so lucky :p
Mentaiko is new to me too. Looks so delicious, and most importantly, it’s simple to make.
Am also not a fan of creamy pasta…I know I can get mentaiko here, just need to make an effort to look out of it.
Beautiful looking dish! I love your garnish of seaweed strips on top and your overall presentation. :)
Hi there, may I know where you bought your mentaiko? Is it available all year round?
I recently visited the Hokkaido fair at Scotts and they sell $19/100gm (that’s only about 1 sac). I must say it’s pretty pricey.. Not sure if they will sell even after the fair is over.
Hi Jes, I got mine from Isetan Scotts – not the fair, it’s inside the supermarket, the place where they sell sashimi. 4 sacs for S$12.90 and available all year round. Yes quite expensive ingredient, but 2 sacs can cook for 2 persons, still cheaper than ordering it outside ;)
This Italian-Japanese pasta dish is very special. It’s time for a change to taste something special like this. Great sharing. Thanks.
Looks so good. I love the saki set.
I am ashamed to say that I have never heard of mentaiko! It looks very interesting.
How interesting!
I’m not familiar with mentaiko, but I’m wondering if the flavor is similar to bottarga (which I love)? The pasta looks great with the shredded nori on top!
I have not heard or tried bottarga before, now you got me interested. Will try it out in future :)
Hi Wiffy, the pasta looks delicious. I don’t think I have ever had this before as I usually go for Italian pasta rather than Japanese ones.
Awwww, mentaiko pasta! My fave!!!
Sadly, there is no mentaiko in Porto, so I have to look at your pix and drool over my PC monitor LOL!
aww, what a pity! Hopefully my version don’t look too shabby compared to the authentic ones you used to eat in Japan.
This one is sooo interesting! Of course interesting-good! I wish I could try it but it doesn’t seem to appear vegetarian with the sac. Hmmm, is there a good alternative to it? I DO love the nori twist though, that is just sooo neat!
I’m not sure if there is any vegetarian caviar out there, but if you come across any you can try that for the recipe :)
Oh wow I’ve never heard of such a thing — must be very flavorful!
Hi, where do you get the mentaiko from?
Hi, supermarkets at Isetan Scotts, Takashimaya (SG) will sell it. Selected Cold Storage outlets sell it too (sushi/sashimi section).
Being a Fukuoka resident (福岡県福岡市) there is PLENTY of mentaiko here! Question: can you use mentaiko from a tube? Got some as an omiyage and don’t care for it on its own. How would you adjust? Can’t wait to hear back (: thanks!
Does mentaiko have a fishy taste? Is it already cooked or we eat it raw? Tks.
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.