4.8 from 255 votes
Classic Mentaiko Pasta
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2
Calories: 664 kcal
Course:
Main Course
Cuisine:
Japanese
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)
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.
Cup of Yum
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
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
% 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.