Creamy Mentaiko Spaghetti: Two Ways
Discover the ultimate umami-packed Japanese comfort food. This guide covers a rich, creamy version and a refreshing Shiso-infused take on classic Mentaiko pasta.
Mentaiko spaghetti is a beloved staple of wafu-pasta, the delightful marriage of Italian technique and Japanese flavors. By using spicy, umami-rich cod roe, you create a sauce that is both luxurious and surprisingly easy to prepare. Whether you prefer the velvety indulgence of heavy cream or the bright, aromatic bite of fresh shiso leaves, these two methods showcase the versatility of this iconic Japanese dish.
Ingredients
- 100 g spaghetti
- 50 g mentaiko cod roe
- 2 tbsp Japanese mayonnaise
- 30 g butter
- 50 ml heavy cream
- 1 tsp soy sauce
- 2 shiso leaves
- to taste lemon juice
- to taste chili powder
- to taste sugar
- to taste nori seaweed strips
Instructions
- 1Extract the Mentaiko roe
Place the Mentaiko on a cutting board. Carefully slice open the outer membrane and use the back of your knife to gently scrape all the roe out of the sac.
Tip: Be careful not to press too hard when scraping, so you dont tear the membrane and mix bits of it into your smooth roe. - 2Combine with mayonnaise
Transfer the prepared Mentaiko roe into a mixing bowl. Squeeze in an appropriate amount of Japanese mayonnaise and mix them thoroughly to create a creamy paste.
Tip: Japanese mayonnaise is richer and slightly sweeter than standard mayonnaise, which perfectly balances the salty, umami flavor of the Mentaiko. - 3Boil the spaghetti
Bring a large pot of salted water to a boil. Carefully add the dry spaghetti strands into the water and cook according to the package instructions until al dente.
Tip: Ensure the water is well-salted to season the pasta from within. - 4Prepare the cream base
In a large, dry pan over medium heat, add the butter and heavy cream. Let them heat gently until the butter is fully melted and integrated with the cream.
Tip: Keep the heat moderate to prevent the heavy cream from boiling over or separating before the pasta is added. - 5Coat the pasta
Once the spaghetti is cooked al dente, transfer it directly into the pan with the cream sauce. Toss the noodles well so they absorb the rich, buttery liquid.
Tip: Transferring the pasta directly from the pot brings a little starchy pasta water with it, which helps emulsify and thicken the sauce beautifully. - 6Stir in the Mentaiko
Turn off the heat completely. Add the prepared Mentaiko and mayonnaise mixture into the pan with the pasta. Stir vigorously to coat the noodles, adjusting the texture with a splash of pasta water or a squeeze of lemon juice if needed.
Tip: It is crucial to turn off the heat before adding the Mentaiko. Cooking the roe over direct heat will cause it to seize up and become dry and grainy. - 7Adjust sauce consistency
While the pasta is in the pan with the sauce, pour in a small amount of reserved pasta water. This helps emulsify the sauce, creating a smooth and creamy texture that coats the noodles evenly.
Tip: Add the pasta water gradually to reach your desired consistency; a little goes a long way. - 8Prepare Mentaiko sauce
In a bowl, combine the prepared Mentaiko roe with fresh lemon juice, Japanese mayonnaise, a pinch of chili powder, a little sugar, and a splash of heavy cream. Mix all ingredients thoroughly until well combined.
Tip: Use a whisk to ensure the cream and seasonings are perfectly incorporated with the roe. - 9Toss with butter
Place the freshly cooked, hot pasta into a large mixing bowl. Add a generous knob of butter and toss the pasta immediately while it is still hot to ensure the butter melts and coats every strand.
Tip: Tossing while the pasta is piping hot is essential for the butter to emulsify correctly. - 10Combine with Mentaiko
Add the prepared Mentaiko sauce and a splash of soy sauce to the buttery pasta. Use chopsticks to toss and mix everything thoroughly, ensuring the noodles are evenly coated with the savory, creamy sauce.
Tip: Use a lifting motion with the chopsticks to incorporate the sauce without breaking the noodles. - 11Garnish with shiso
Top the pasta with freshly shredded shiso leaves. Give the dish one final toss to combine the aromatic herbs with the creamy Mentaiko spaghetti before serving.
Tip: Shred the shiso leaves just before adding to preserve their fresh, bright aroma.
