Classic Mentaiko Pasta
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 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
Description
Classic Mentaiko Pasta uses pollock roe (karashi mentaiko), which brings a mildly spicy, salty dimension to the dish. The sauce combines milk, heavy cream, melted butter, and soy sauce, which coats the spaghetti with a creamy, slightly rich texture. Freshly ground black pepper is stirred in for a bit of warmth, rounding out the flavors. After cooking the spaghetti until al dente, it’s tossed with the roe sauce while still hot, melting the butter and marrying the ingredients.
Instead of overpowering, the roe's delicate brininess shines through, balanced by the creamy, buttery coating. Thin strips of nori add a touch of oceanic flavor and texture contrast, while shiso leaves lend a mildly minty, citrusy note that refreshes each bite. This pasta works well as a satisfying main dish, especially for those who appreciate seafood flavors without heaviness.
To prepare, the roe sacs are slit open and the roe gently squeezed out, discarding the membranes to keep the sauce smooth. The dish is best served immediately after mixing to preserve the creamy texture and freshness of the toppings.
Ingredients
- 2 Tbsp kosher salt for boiling the pasta, Diamond Crystal brand
- 8 oz spaghetti (4 oz, 113 g per serving)
- 2 acs pollock roe 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, spicy salted, or cod roe (karashi mentaiko
- 2 Tbsp milk whole
- 2 Tbsp heavy cream whipping
- 2 Tbsp butter melted, unsalted
- 1 Tbsp soy sauce
- black pepper freshly ground
For the Toppings
- nori seaweed or cut a nori sheet into thin strips 2 inches (5 cm) long, shredded aka kizami nori
- shiso leaves aka perilla, ooba
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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