Mentaiko Pasta
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.
Servings: 2 people
Ingredients
- 8 oz spaghetti pasta
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Meitaiko Sauce:
- 3 oz Mentaiko 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 Mentaiko
- Microgreen
Instructions
- Cook the spaghetti according to the package instructions, ensuring it is cooked al dente.
- Prepare the meitako. If using whole mentaiko in sacs, use a spoon to scrape out the caviar/roe, discarding the sacs.
- Heat a skillet over low heat. Add the butter and olive oil, followed by the mentaiko, dashi, heavy whipping cream, mirin, salt, and ground black pepper. Bring to a light simmer, stirring to combine the sauce well.
- Drain the spaghetti and transfer it to the skillet. Mix well to combine with the sauce.
- Add the egg yolk, if using, and stir to make the pasta richer and creamier.
- Dish out the pasta and garnish with the meitako, some microgreens, and a sprinkle of 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
Serving: 1g | Calories: 805kcal | Carbohydrates: 95g | Protein: 28g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 396mg | Sodium: 885mg | Potassium: 396mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1128IU | Vitamin C: 0.2mg | Calcium: 183mg | Iron: 7mg