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Mentaiko Pasta

Mentaiko Pasta

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.

Ingredients:

  • 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

Topping Suggestion

  • 1 tsp mentaiko see step 1
  • shredded nori (roasted seaweed)
  • finely shredded baby shiso or finely chopped spring onions

Directions:

  1. 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.
  2. In a small bowl, add the fish roe along with (A). Whisk to combine everything together.
  3. 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.
  4. 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.
  5. 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.


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50 comments on “Mentaiko Pasta”

  1. May I know if I substitute the butter with olive oil will I be vastly altering the taste ?

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