5.0 from 12 votes
Mentaiko Pasta Sauce Recipe
Treat yourself to luxurious Mentaiko Pasta with a creamy sauce that's so delicious and made with only a few ingredients! This recipe is the epitome of proving that a fast meal can be full of flavor! Indulge in a restaurant-quality meal that's sure to impress!
Prep Time
5 mins
Cook Time
5 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 Japanese mayo
- 2 oz mentaiko* pollock roe or cod roe
- 1/2 tablespoon soy sauce
- 2 tablespoons unsalted butter
- 1 large shallot finely diced
- 2 tablespoons sake
- 1/2 cup dashi stock
- 1/2 cup cream
- 2 tablespoon Parmesan Cheese grated
Toppings (Optional):
- shredded seaweed for garnish
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
- Japanese Mayo: Japanese mayo is slightly sweeter and creamier - I don't recommend swapping this out because the flavor of the sauce will change! You can easily find it at local Asian markets.
- Mentaiko: Also known as pollock roe or cod roe. I'll admit that it can be a little tricky to find and there isn't a substitution for this recipe since it has a unique flavor. Your best bet would be at local Japanese or Asian markets. They can either be fresh in the fish sac or already packaged.
- Dashi Stock: I highly recommend using dashi stock powder if you can find it at your local Asian markets or Amazon. However, if you have trouble, you can use chicken broth instead.
- Serving / Storing: This dish is best eaten fresh. If you try to reheat it, the fish eggs become overcooked and it changes the flavor of the dish.
Nutrition Information
Serving
200g
Calories
448kcal
(22%)
Carbohydrates
46g
(15%)
Protein
14g
(28%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
107mg
(36%)
Sodium
338mg
(14%)
Potassium
243mg
(7%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
682IU
(14%)
Vitamin C
3mg
(3%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
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.