Mentaiko Pasta

Mentaiko Pasta Recipe

Mentaiko pasta is a Japanese pasta recipe with spaghetti, spicy Mentaiko or pollock/cod roe, in a rich and creamy Mentaiko sauce.

It’s a delicious, flavorful pasta that you can make at home, much cheaper compared to eating out at restaurants.

This easy homemade recipe is tried and tested, and as good as restaurant’s version.

What Is Mentaiko?

Mentaiko is spicy pollock caviar or roe used in Japanese recipes. The roes are salted, spicy and have an intense umami flavors.

You can buy Mentaiko in Japanese stores. They are usually frozen in the freezer and comes in two forms: in sacs and without sacs.

I personally like the ones ready to use as you don’t have to extract the caviar or roes from the sacs.

How Many Calories per Serving?

This recipe is 558 calories per serving.

What Dishes to Serve with This Recipe?

Serve this dish with other Japanese recipes. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Miso Soup

Gyoza

Nigiri

Edamame

Yield: 2 people

Mentaiko Pasta

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Authentic Mentaiko pasta with creamy and rich Meitako sauce. This Mentaiko pasta recipe is so easy to make at home and tastes like Japanese restaurants.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

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

Meitaiko Sauce:

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

Garnishing!

• 1/2 teaspoon Meitako
• Microgreen

Instructions

1. Cook the spaghetti per the package instructions. Make sure you cook the spaghetti al dente.
2. Prepare the Meitako. If you use the whole Mentaiko in sacs (right picture), makes sure you use a spoon to scrape out the caviar/roe. Discard the sacs.
3. Heat up a skillet on low heat. Add the butter and olive oil, follow by the Mentaiko, dashi, heavy whipping cream, mirin, salt and ground black pepper. Bring to a light simmer, stir the sauce to combine well.
4. Drain and transfer the spaghetti to the skillet. Mix well with the sauce.
5. Add the egg yolk, if using, stir to make the pasta richer and creamier.
6. Dish out, garnish with the Meitako, some microgreen and ground black pepper. Serve immediately.

Notes

For the most flavorful Meitako Pasta that rivals the best Japanese restaurants, use dashi to make the sauce.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 558Total Fat 30gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 15gCholesterol 281mgSodium 671mgCarbohydrates 44gFiber 2gSugar 9gProtein 27g