Hirohiko Araki’s Signature Mentaiko Pasta
A creamy, umami-rich pasta featuring spicy cod roe, perilla leaves, and Parmesan, famously prepared by Hirohiko Araki on JoJo's Kitchen.
Mentaiko pasta is a beloved Japanese-Western fusion dish that perfectly balances creamy richness with the savory punch of spicy cod roe. This version is inspired by the signature recipe prepared by Hirohiko Araki, the creator of JoJos Bizarre Adventure, during his appearance on the show JoJos Kitchen. It is a simple yet sophisticated meal that comes together quickly, making it a perfect reward after a long day.
Ingredients
- 200 g spaghetti
- 1 pair Mentaiko (spicy cod roe)
- 3 tbsp heavy cream
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp fresh lemon juice
- 30 g Parmesan cheese, grated
- 3 leaves perilla leaves
- to taste nori seaweed strips
- to taste black pepper
Instructions
- 1Extract the fish roe
Place the fresh Mentaiko (spicy cod roe) on a cutting board. Using a sharp knife, carefully slit the casing and scrape the contents out into a glass bowl.
Tip: Apply gentle pressure to ensure you get all the roe out while leaving the thin membrane behind. - 2Prepare the sauce base
Add soy sauce, heavy cream, olive oil, and a squeeze of fresh lemon juice into the bowl with the roe. These ingredients will form the creamy, savory foundation of your sauce.
Tip: Add the lemon juice sparingly at first to balance the richness of the cream to your preference. - 3Incorporate cheese and emulsify
Grate fresh Parmesan cheese directly into the bowl. Using a fork or whisk, mix all the ingredients thoroughly until they combine into a smooth, emulsified sauce.
Tip: Ensure the cheese is finely grated so it melts seamlessly into the sauce. - 4Prepare perilla garnish
Stack the fresh perilla leaves, roll them up tightly into a cylinder, and use a sharp knife to slice them into fine, delicate ribbons.
Tip: Using a very sharp knife will prevent the leaves from bruising and keep the ribbons crisp. - 5Cook the pasta
Boil the spaghetti in a large pot of salted water until al dente. Carefully remove the noodles using a strainer or tongs, ensuring they are well-drained.
Tip: Keep a small amount of the starchy pasta water in case you need to adjust the sauce consistency later. - 6Combine and serve
Place the hot, cooked spaghetti directly into the bowl with the Mentaiko sauce. Toss well until every strand is evenly coated in the creamy, roe-rich mixture.
Tip: Mix quickly while the pasta is still steaming to help the sauce cling better to the noodles.
