Who doesn’t love mentaiko? It has a salty & rich unami taste which goes well with almost everything! Mentaiko on rice, mentaiko spread on bread, and even mentaiko in pasta. Cooking with mentaiko might look daunting at first, but it sure isn’t. This pasta recipe is super easy to whip up and fuss free. All you need is 20 minutes, 1 pot and mentaiko which I get from Don Don Donki.
Recipe
Servings: Makes for 2 pax
Time: 45 mins
Ingredients
- Spaghetti pasta (recommended to go with spaghetti)
- 2 sacs of Mentaiko roe
- 5 tbsp of cooking cream
- 50g of butter
- 1 tbsp of soya sauce
- 2 tbsp of mayo (I used kewpie)
- Spring onion (chopped)
- Tobiko (optional)
- Seaweed (optional)
Steps:
- In a pot of salted boiling water, cook your pasta according to the instructions of the packaging. You would want to ensure your pasta is cooked through, as the pasta would not be continuing to cook on the pan later.
- Steps on how to cook the perfect pasta here.
- Gently slice open the outer membrane of the mentaiko sac, and use the back of your knife or a spoon, to squeeze out the mentaiko.
- Once your pasta is cooked, drain out the water from the pot and transfer the pasta back to the same pot.
- Add in your cream, butter, soya sauce and stir continuously, ensuring your pasta is well coated with the cream & butter. Feel free to adjust these proportions according to how buttery or creamy you like your pasta to be!
- Add your mentaiko to the pasta, and mix quickly to prevent the residual heat from the pasta from overcooking the mentaiko eggs.
- Garnish with spring onions, tobiko and seaweed and it’s ready to eat!
Video steps here
Leave a Reply