Japanese-Style Mentaiko Pasta (Spicy Cod Roe Pasta)

A beloved izakaya staple, this creamy pasta blends spicy, savory mentaiko with garlic and rich cream for a perfect umami-packed meal.

Ingredients

• 70g spaghetti
• 2-3 pieces mentaiko (spicy cod roe)
• 2 cloves garlic
• 80ml heavy cream
• 1 tbsp soy sauce
• 1 tbsp tomato sauce
• 1/2 tbsp olive oil
• to taste shiso leaves, for garnish

Instructions

1. 1Prepare the Mentaiko

   

   Place the mentaiko on a cutting board and use a knife to carefully cut open the outer membrane casing.

   Tip: Be gentle to ensure you only cut the casing without crushing the delicate roe inside.
2. 2Extract the Roe

   

   Using the back of your knife, scrape the spicy cod roe out from the casing into a small mixing bowl.

   Tip: Hold the casing firmly at one end while scraping to easily remove all the roe.
3. 3Grate the Garlic

   

   Use a hand grater to finely grate two cloves of garlic directly into the bowl containing the mentaiko.

   Tip: Grating garlic creates a smoother sauce consistency than chopping, allowing the flavor to infuse evenly.
4. 4Combine Sauce Ingredients

   

   Add the heavy cream, soy sauce, tomato sauce, and half a tablespoon of olive oil into the bowl with the mentaiko and garlic. Stir everything thoroughly until the sauce is well combined.

   Tip: Make sure to break up any large clumps of roe so the sauce is uniform in texture.
5. 5Boil the Pasta

   

   Bring a pot of salted water with a splash of olive oil to a boil. Add the pasta and cook according to the package instructions.

   Tip: Using salted water is essential to season the pasta from the inside out.
6. 6Warm the Sauce

   

   Place the bowl containing the mixed sauce over a pot of steaming water (bain-marie). Stir constantly with a spatula for 2 minutes to gently warm the sauce without curdling the cream.

   Tip: Do not let the water underneath reach a hard boil; a gentle simmer is enough to warm the sauce effectively.
7. 7Drain the pasta

   

   Once the pasta has finished boiling, pour it into a colander to drain away the cooking water. Ensure all excess liquid is removed before adding the noodles to the sauce.

   Tip: Drain quickly to keep the pasta from overcooking in the residual heat.
8. 8Combine pasta and sauce

   

   Add the drained pasta directly into the bowl containing the prepared mentaiko sauce. Using a spatula, toss and mix thoroughly until every strand is evenly coated with the creamy, spicy mixture.

   Tip: If the sauce is too thick, add a tablespoon of the pasta water to loosen it up.

Storage & Reheating

Burn It Off

Frequently Asked Questions