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Mentaiko Pasta

Mentaiko Pasta Recipe

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.

Serves: 1

Prep Time: 10 mins

Cook Time: 10 mins

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.

Leave a Comment





48 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

  2. dimshum — August 17, 2014 @ 8:28 pm

    made this today for dinner, with a few adjustments- it was very delicious! I will probably post it on my blog and link back to this website- hope thats okay! :)

    Reply

    • wiffy replied: — August 17th, 2014 @ 10:21 pm

      Sure, you can, thank you! You have a really nice blog :)

      Reply

  3. tigerfish — March 17, 2015 @ 7:30 am

    Never tried mentaiko before so everything is new and interesting to me :)

    Reply

    • wiffy replied: — March 20th, 2015 @ 10:23 am

      I think you will like it, since we have very similar taste buds :)

      Reply

  4. Ivy — June 11, 2015 @ 5:57 pm

    Hi its delicious! Great recipe. May I know if the sauce can be place in the fridge for next day? or how long can it be preserve?

    Reply

    • wiffy replied: — June 15th, 2015 @ 9:23 am

      I don’t think it will spoil the next day in fridge. But personally, since mentaiko is seafood, and this sauce is so easy to make, I prefer to make it on the day for freshness :)

      Reply

  5. Weiling — July 22, 2015 @ 8:05 pm

    Hi would like to ask where to get this and how much it cost?
    1

    Reply

    • wiffy replied: — July 23rd, 2015 @ 11:00 am

      Hi, check out this post http://www.noobcook.com/mentaiko/ to read where to get. For the one from Isetan (first pic), I think I paid 10+ (can’t remember exact amount).

      Reply

  6. Grace — July 3, 2016 @ 7:52 pm

    Hi,
    Can I replace the mentaiko with tobiko?

    TIA

    Reply

    • wiffy replied: — July 4th, 2016 @ 9:56 am

      yes, you can.

      Reply

      • Grace replied: — July 5th, 2016 @ 4:36 pm

        I have another question

      • Grace replied: — July 5th, 2016 @ 4:38 pm

        I have another question, i hope you don’t mind… How do I remove the umami taste? Because my kids didn’t like it because of the “fishy” taste (or smell?)
        Thanks again

        • wiffy replied: — July 8th, 2016 @ 12:27 pm

          I personally do not find mentaiko “fishy”. Maybe your kids just don’t like fish roe. Cook something else for them ;)

  7. Rian — September 13, 2016 @ 9:01 pm

    May i know what are ingredients you used to make mentai sauce?

    Reply

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