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Mentaiko Pasta


2 people


20 minutes



– 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

Step 1

Cook the spaghetti per the package instructions. Make sure you cook the spaghetti al dente.

Step 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.

Step 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.

Step 4

Drain and transfer the spaghetti to the skillet. Mix well with the sauce.

Step 5

Add the egg yolk, if using, stir to make the pasta richer and creamier.

Step 6

Dish out, garnish with the Meitako, some microgreen and ground black pepper. Serve immediately.

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.

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