Japanese Mentaiko Cream Pasta

Experience the unique umami of Japanese-style pasta. This creamy mentaiko sauce, made with spicy cod roe, mayonnaise, and butter, creates a rich, savory delight.

Ingredients

• 200 g spaghetti
• 50 g mentaiko (spicy cod roe)
• 2 tbsp mayonnaise
• 2 tbsp milk or heavy cream
• 1 tbsp unsalted butter
• 1 tsp soy sauce
• to taste nori seaweed strips
• to taste extra mentaiko for garnish

Instructions

1. 1Prepare the Mentaiko

   

   Place the mentaiko sac on a cutting board. Use a sharp knife to lightly score the membrane down the center to open it.

   Tip: Keep the knife shallow to avoid cutting through the board and to maintain control over the roe.
2. 2Extract the Roe

   

   Using the back of your knife or the blade, gently scrape the spicy, salty fish roe out from the membrane. Collect all the roe to prepare for the sauce.

   Tip: Scrape slowly to ensure you get all the roe out of the sac without mixing in too much of the membrane.
3. 3Combine Base Ingredients

   

   Transfer the scraped mentaiko to a small mixing bowl. Add mayonnaise and a splash of milk to create a creamy consistency.

   Tip: You can add a bit of heavy cream here if you prefer an even richer, thicker sauce.
4. 4Season the Sauce

   

   Add a dash of soy sauce to the mixture to enhance the savory notes of the roe. Adjust the amount based on your preference for saltiness.

   Tip: Soy sauce adds a wonderful depth that balances the creamy dairy and spicy roe.
5. 5Mix the Sauce

   

   Using a spoon, thoroughly stir the mentaiko, mayonnaise, milk, and soy sauce together until the mixture is smooth and evenly colored.

   Tip: Ensure there are no large lumps of mentaiko left, as a uniform sauce will coat the pasta better.
6. 6Boil the Spaghetti

   

   Submerge the dry spaghetti into a large pot of salted boiling water. Cook according to the package instructions until al dente.

   Tip: Save a small amount of pasta water before draining; it can be used to loosen the sauce if it becomes too thick.
7. 7Toss with butter

   

   Add a piece of butter to the cooked pasta while its still hot and stir, so every strand of pasta is coated with the rich aroma of butter.

   Tip: Make sure to mix quickly while the pasta is hot so the butter melts evenly and coats every strand.
8. 8Add mentaiko sauce

   

   Pour the prepared mentaiko sauce directly over the buttered spaghetti.

   Tip: The sauce is made by mixing mentaiko roe, mayonnaise, milk, and a dash of soy sauce.
9. 9Mix the pasta

   

   Toss and mix well so the mentaiko sauce thoroughly coats every strand of pasta.

   Tip: Use tongs to ensure even distribution of the sauce throughout the noodles.
10. 10Plate the pasta

    

    Transfer the mixed pasta into a serving bowl to prepare it for the final garnishes.

    Tip: Twirl the pasta with the tongs to create a neat mound in the center of the bowl.
11. 11Add mentaiko garnish

    

    Place a small spoonful of raw mentaiko roe in the center of the plated pasta for a beautiful presentation and added texture.

    Tip: This final touch adds a concentrated burst of flavor in every bite.

Storage and Food Safety

Burn It Off

Frequently Asked Questions