Mentaiko Pasta Sauce Recipe
User Reviews
5
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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
4 servings
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Calories
448 kcal
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Course
Main Course
Mentaiko Pasta Sauce Recipe
Description
This Mentaiko Pasta Sauce Recipe centers on mentaiko — marinated cod or pollock roe — combined with Japanese mayonnaise and soy sauce to build a creamy, savory flavor profile. Shallots sautéed in butter and cooked with sake and dashi stock develop a gentle sweetness and depth. Adding cream and Parmesan cheese melts the texture into a velvety sauce, carefully warmed to avoid curdling.
Once prepared, the rich sauce is mixed with al dente spaghetti noodles, ensuring an even coating. The optional shredded seaweed garnish introduces a subtle marine note complementing the roe. The balance between creamy, salty, and subtly sweet elements defines this sauce's character.
Mentaiko pasta works well as a comforting main course with minimal sides or can be enjoyed on its own. The distinctly Japanese ingredients create a unique flavor not commonly found in typical pasta dishes, providing a seafood essence without overwhelming fishiness.
Japanese mayonnaise is key for its sweet, creamy profile, so it’s best not to substitute. Dashi stock heightens umami; if unavailable, chicken broth may be used although flavor will differ. The dish is meant to be served immediately, as reheating can overcook the fish roe, altering taste and texture.
Ingredients
Ingredients:
- 8 ounces spaghetti noodles
- 2 tablespoons mayonnaise Japanese style
- 2 oz mentaiko pollock roe or cod roe
- 1/2 tablespoon soy sauce
- 2 tablespoons butter unsalted
- 1 large shallot finely diced
- 2 tablespoons sake
- 1/2 cup dashi stock
- 1/2 cup cream
- 2 tablespoon Parmesan Cheese grated
Toppings (Optional):
- seaweed for garnish, shredded
Instructions
- Boil a large pot of water and cook the spaghetti noodles according to the package's instructions. Drain and set aside.
- In a large bowl heatproof, combine Japanese mayo, mentaiko, and light soy sauce. Set aside.
- Heat medium-sized skillet on medium heat. Melt the butter and add in shallots. Cook until they're soft then add in the sake. Cook until the alcohol has evaporated.
- Pour in the dashi stock and cook until the stock has thickened and reduced by half, stirring occasionally.
- Add the cream and parmesan cheese and cook until the cheese has melted. Reduce the heat if needed so the sauce doesn't come to a boil, otherwise, your sauce may have a grainy texture.
- Transfer the cream sauce to the mentaiko mixture, then toss in cooked noodles. Coat well then serve immediately with shredded seaweed garnished on top, if desired. Enjoy!
Notes
- Use Japanese mayonnaise for authentic sauce flavor; avoid substituting with other mayo varieties.
- Mentaiko (pollock or cod roe) imparts a distinctive taste and is best sourced from Asian markets.
- Dashi stock powder is recommended for the sauce base; chicken broth may substitute but alters flavor.
- Serve the pasta fresh as reheating can overcook the roe and change the sauce's texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 200g | |
| Calories | 448kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 338mg | 14% |
| Potassium | 243mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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