Mentaiko sauce on authentic Mentaiko pasta is creamy and delicious. This simple recipe can make pasta that tastes like Japanese restaurants at home.

MENTAIKO PASTA RECIPE

Pasta is topped with spicy Mentaiko or pollock/cod roe in a thick and creamy Mentaiko sauce in this Japanese noodle dish.

It’s a delectable, easy-to-make pasta dish that’s a lot less expensive than dining out.

This tried-and-true home-cooked meal is just as wonderful as anything you’d get at a restaurant.

WHAT IS MENTAIKO?

Spicy pollock caviar or roe, mentaiko is a common ingredient in Japanese cuisine. There is a strong umami flavor to the salted, peppery, and smoked fish roes.

Mentaiko can be purchased at Japanese supermarkets. As a general rule, they’re kept in the freezer, where they can be bought either pre-packaged or without.

I prefer the ones that are ready to eat because you don’t have to remove the caviar or roes from the sacs before using them.

What is the average number of calories in one serving?

• Each serving of this recipe contains only 558 calories.

With this recipe, what are its complementary dishes?

Prepare different Japanese dishes to go with this. I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

• GYOZA
• MISO SOUP
• NIGIRI
• EDAMAME

INGREDIENTS

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 8 oz. (226 g) spaghetti pasta

MENTAIKO SAUCE:

• 1 egg yolk, optional
• 3 oz. (85 g) Mentaiko or spicy pollock caviar/roe
• Ground black pepper
• Salt, to taste
• 2 tablespoons mirin
• 1/4 cup heavy whipping cream
• 1/4 cup dashi

GARNISHING:

• Microgreen
• 1/2 teaspoon Mentaiko

INSTRUCTIONS

1. Cook the pasta per the package’s instructions. Cook it until it is firm.
2. Preparation of the Meitako is required. Use a spoon to scrape off the caviar or roe if using the whole Mentaiko in sacs (right picture). Rubbish the bags.
3. Set a skillet on low heat. Pour in the olive oil and butter, followed by the Mentaiko, the dashi, the heavy whipping cream, the mirin, the salt, and the freshly ground black pepper. The dashi is the final step. Once it’s simmering, whisk the sauce to get it all mixed together.
4. Add the pasta to the pan when it has been drained. Combine thoroughly with the sauce.
5. Stir in the egg yolk, if desired, to make the spaghetti creamier and more decadent.
6. Before serving, the Meitako, some microgreens, and ground black pepper should be garnished. Prepare the food and do it right away.

NOTES

• Use dashi to prepare the sauce for the most delectable Mentaiko Pasta, along with the most excellent Japanese restaurants.