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Mentaiko Pasta
Mentaiko Pasta
Using colorless mentaiko will result in a pale pasta while using the coloured type will result in a pale salmon pink sauce. Be sure to buy the right type of mentaiko accordingly to your preference.
Ingredients:
- 60 grams (or one small sac) spicy ‘karashi’ mentaiko sac (辛子明太子)
- 1 serving (about 70 grams) spaghetti (or any favourite pasta)
- sea salt to taste
(A) Mentaiko Sauce
- 30 grams butter cubed and melted in the microwave
- 1/4 tsp Japanese shoyu (light soy sauce) to taste
- 2 tbsp Japanese mayonnaise
- 2 tsp sake may subsitute with mirin
Topping Suggestion
- 1 tsp mentaiko see step 1
- shredded nori (roasted seaweed)
- finely shredded baby shiso or finely chopped spring onions
Directions:
- Make a slit on the mentaiko sac and scrap out the roe with a spoon. Discard the membrane. Set aside 1 tsp of roe for garnishing.
- In a small bowl, add the fish roe along with (A). Whisk to combine everything together.
- Cook pasta in salted water until al dente (firm with a bite; usually shaving 2 minutes off recommended cooking time for spaghetti). Drain pasta and reserve a small cup of pasta water.
- Add the mentaiko sauce to the drained pasta while it is still hot. Toss until even. If the pasta is too dry, add a bit of reserved pasta water to help bind the ingredients together. Season to taste with salt if needed.
- Dish the pasta to a serving plate. Garnish with mentaiko, shredded nori and shiso or spring onions.
Noob Cook Tip
If you prefer a richer taste, you can add 1 tablespoon of cream (to taste) to the mentaiko sauce.
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May I know if I substitute the butter with olive oil will I be vastly altering the taste ?
Butter is more aromatic, but it’s ok to substitute with olive oil.
Do you use salted or unsalted butter?
unsalted butter and season the sauce if needed with salt later (but it’s ok if you only have salted butter in the fridge right now).