Using colorless mentaiko will result in a pale pasta while using the coloured type will result in a pale salmon pink sauce. Be sure to buy the right type of mentaiko accordingly to your preference.
- 60 grams (or one small sac) spicy ‘karashi’ mentaiko sac (辛子明太子)
- 1 serving (about 70 grams) spaghetti (or any favourite pasta)
- sea salt to taste
(A) Mentaiko Sauce
- 30 grams butter cubed and melted in the microwave
- 1/4 tsp Japanese shoyu (light soy sauce) to taste
- 2 tbsp Japanese mayonnaise
- 2 tsp sake may subsitute with mirin
- 1 tsp mentaiko see step 1
- shredded nori (roasted seaweed)
- finely shredded baby shiso or finely chopped spring onions
- Make a slit on the mentaiko sac and scrap out the roe with a spoon. Discard the membrane. Set aside 1 tsp of roe for garnishing.
- In a small bowl, add the fish roe along with (A). Whisk to combine everything together.
- Cook pasta in salted water until al dente (firm with a bite; usually shaving 2 minutes off recommended cooking time for spaghetti). Drain pasta and reserve a small cup of pasta water.
- Add the mentaiko sauce to the drained pasta while it is still hot. Toss until even. If the pasta is too dry, add a bit of reserved pasta water to help bind the ingredients together. Season to taste with salt if needed.
- Dish the pasta to a serving plate. Garnish with mentaiko, shredded nori and shiso or spring onions.
Noob Cook Tip
If you prefer a richer taste, you can add 1 tablespoon of cream (to taste) to the mentaiko sauce.