Using non-coloured mentaiko will result in a pale colour while using orange mentaiko will give the pasta a bright orange hue, so choose accordingly to your preference.
Prep Time: 10 mins
Cook Time: 10 mins
- 60 grams mentaiko sacs aka spicy pollock roe (明太子)
- 1/2 tsp Japanese shoyu (substitute with light soy sauce)
- 2 tbsp Japanese mayonnaise
- 2 tsp sake (subsitute with mirin)
- 30 grams butter melted
- 1 serving favourite pasta (I am using 70g spaghetti)
- shredded nori (roasted seaweed) for topping
- salt to taste
- 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.
- In a small bowl, add the fish roe along with mayonnaise, sake, soy sauce and butter and whisk to combine everything together.
- Cook pasta in salted water until al dente. 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 together. Season to taste with salt if needed.
- Dish the pasta to a serving plate and garnish with shredded nori and roe.
Noob Cook Tip
- You can use either spicy mentaiko (karashi mentaiko/(辛子明太子) (my preferred type; used in this recipe) or non-spicy version for this recipe.
- If you prefer a richer taste, you can add a few tablespoons of cream to the sauce at step 2.