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Mentaiko Pasta

   

Mentaiko Pasta

Check Out: Hotate Mentaiyaki Recipe

Mentaiko is marinated roe of pollock and using it to make mentaiko pasta (明太子パスタ) 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 (and more than double the roe) to make at home. Another benefit of making this pasta dish 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 my home version is without cream. In this recipe, I am using the non-coloured type of mentaiko (hence the pale colour of the dish) but if you prefer a more orange hue, be sure to buy the bright coloured mentaiko.

Non-coloured & coloured mentaiko roe.

Non-coloured & coloured mentaiko roe.

                                           

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32 Responses to “Mentaiko Pasta”

  1. norma — June 23, 2011 @ 4:17 am

    Looks so good. I love the saki set.

    Reply

  2. Jun — June 23, 2011 @ 8:29 pm

    I am ashamed to say that I have never heard of mentaiko! It looks very interesting.

    Reply

  3. Little Corner of Mine — June 24, 2011 @ 3:01 am

    How interesting!

    Reply

  4. lisaiscooking — June 25, 2011 @ 9:20 pm

    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!

    Reply

    • wiffy replied: — June 29th, 2011 @ 3:34 pm

      I have not heard or tried bottarga before, now you got me interested. Will try it out in future :)

      Reply

  5. jo — June 25, 2011 @ 11:51 pm

    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.

    Reply

  6. Pipana — June 26, 2011 @ 8:06 am

    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!

    Reply

    • wiffy replied: — June 29th, 2011 @ 3:35 pm

      aww, what a pity! Hopefully my version don’t look too shabby compared to the authentic ones you used to eat in Japan.

      Reply

  7. Rylan Ty — June 28, 2011 @ 1:02 am

    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!

    Reply

    • wiffy replied: — June 29th, 2011 @ 3:36 pm

      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 :)

      Reply

  8. Xiaolu @ 6 Bittersweets — June 29, 2011 @ 3:52 am

    Oh wow I’ve never heard of such a thing — must be very flavorful!

    Reply

  9. Jessica — July 23, 2012 @ 5:50 pm

    Hi, where do you get the mentaiko from?

    Reply

    • wiffy replied: — July 25th, 2012 @ 5:36 pm

      Hi, supermarkets at Isetan Scotts, Takashimaya (SG) will sell it. Selected Cold Storage outlets sell it too (sushi/sashimi section).

      Reply

  10. Grace — February 1, 2013 @ 5:00 pm

    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!

    Reply