Classic Mentaiko Pasta
User Reviews
4.8
255 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
2
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Calories
664 kcal
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Course
Main Course
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Cuisine
Japanese
Classic Mentaiko Pasta
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Japanese-style Mentaiko Pasta is one of the most popular wafu fusion dishes in Japan. In this quick and easy recipe, we toss hot spaghetti in a buttery cream sauce mixed with spicy salted cod or pollock roe. It‘s a heavenly, delicious combination! Ready in just 20 minutes.
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Ingredients
- 2 Tbsp Diamond Crystal kosher salt (for boiling the pasta)
- 8 oz Spaghetti (4 oz, 113 g per serving)
- 2 acs spicy salted pollock roe or cod roe (karashi mentaiko) (about 1 sac (1 oz, 30 g) per serving; I use the kind without food coloring, so my dish does not look as pink/orange as other versions)
- 2 Tbsp whole milk
- 2 Tbsp heavy (whipping) cream
- 2 Tbsp unsalted butter (melted)
- 1 Tbsp soy sauce
- freshly ground black pepper
For the Toppings
- shredded nori seaweed (kizami nori) (or cut a nori sheet into thin strips 2 inches (5 cm) long)
- shiso leaves (perilla/ooba)
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Instructions
- Gather all the ingredients.
- Bring a large pot of water to a boil. Add 2 Tbsp Diamond Crystal kosher salt to the boiling water and cook 8 oz spaghetti until al dente, about 10 minutes (or according to the package instructions).
- In a large bowl, combine 2 Tbsp whole milk, 2 Tbsp heavy (whipping) cream, 2 Tbsp unsalted butter, and 1 Tbsp soy sauce. Don‘t worry if the butter solidifies. The hot spaghetti will melt the butter later.
- Add freshly ground black pepper and stir to combine.
- Make a lengthwise slit in the membranes of 2 sacs spicy salted pollock roe or cod roe (karashi mentaiko) to open. Squeeze out the roe from the sacs with your hands or a knife. Discard the membrane.
- Add the roe to the bowl with the sauce ingredients and stir well.
- When the spaghetti is done cooking, drain and transfer the pasta to the large bowl with the sauce.
- Toss to combine until the butter is melted and the sauce evenly coats the pasta. Taste and adjust the seasoning with black pepper and kosher salt.
To Serve
- Serve onto individual plates. Roll up a stack of shiso leaves (perilla/ooba) and cut them into thin strips. Garnish the Mentaiko Pasta with the julienned shiso and shredded nori seaweed (kizami nori). Enjoy!
To Store
- Unfortunately, this dish doesn‘t reheat well from leftovers. If you reheat mentaiko, the fish eggs will overcook.
Nutrition Information
Show Details
Calories
664kcal
(33%)
Carbohydrates
88g
(29%)
Protein
23g
(46%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
219mg
(73%)
Sodium
925mg
(39%)
Potassium
338mg
(10%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
850IU
(17%)
Vitamin C
1mg
(1%)
Calcium
131mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 88g | 29% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 925mg | 39% |
| Potassium | 338mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 131mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
255 reviews
Excellent
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