5 from 12 votes
Mentaiko Pasta Sauce Recipe
Mentaiko Pasta Sauce blends savory pollock or cod roe with creamy Japanese mayonnaise, soy sauce, butter, and Parmesan to create a rich, umami-packed sauce. Aromatic shallots cooked with sake and dashi stock form a flavorful base. Tossed with spaghetti, the sauce coats noodles with a smooth, slightly briny texture accented by optional shredded seaweed garnish.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Calories:
448 kcal
Course:
Main Course
Cuisine:
Asian, Japanese
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 448
% 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.