Experience the bold taste of spicy mentaiko pasta—a quick fusion dish bursting with Japanese flavor. Perfect for fast, satisfying dinners. Try it now!
Mentaiko Pasta (Spicy Cod Roe Pasta)
Difficulty: ★★☆☆☆2
servings5
minutes10
minutesMentaiko Pasta (Spicy Cod Roe Pasta) Ingredients
Mentaiko (Spicy Cod Roe): 100g (about 3.5 oz)
Substitute: Tarako (non-spicy cod roe) for a milder flavor. If roe is unavailable, try chopped smoked salmon for a different taste.Spaghetti: 200g (~7 oz)
Substitute: Other long pasta like linguine or fettuccine.Butter: 10g (~2/3 Tbsp), softened
Note: Leave at room temperature or microwave briefly for easy mixing.Mayonnaise: 1 tablespoon
Substitute: Japanese Kewpie mayo recommended. Regular mayo works fine.Soy Sauce: 1/2 to 1 teaspoon (adjust for saltiness)
Tip: The final amount depends on how salty your roe is.Shredded Nori (seaweed): 2g (~1 small packet)
Substitute: Crumbled dried seaweed or skip if unavailable.Shiso Leaves: 5 leaves, julienned
Substitute: Basil or arugula for a herbal note if shiso is hard to find.Lemon: 1/4 wedge
Optional garnish: Adds brightness.Optional additions:
Consommé water instead of plain salted water for extra flavor when boiling pasta.
Sautéed mushrooms for extra texture.
A splash of heavy cream for a richer taste.
Mentaiko Pasta Directions
- Boil the Spaghetti
Large Pot of Water: Bring salted water (about 1% salt) to a boil.
Cook Pasta: Add 200g spaghetti, boil following package instructions (~7–9 minutes) for al dente.
Drain: Reserve a small amount of pasta water if you’d like to adjust sauce consistency later. - Prep the Mentaiko
Remove Roe from Casing: Slit the thin membrane of the cod roe (mentaiko) with a knife. Gently scrape out the roe using a spoon or the back of a knife.
Set aside until ready to mix. - Make the Sauce
Soften Butter: If still firm, microwave for a few seconds or leave at room temperature.
Combine: In a bowl, mix 1 Tbsp mayo, butter (10g), soy sauce (1/2–1 tsp), and the prepared mentaiko.
Taste: Adjust soy sauce according to the saltiness of the roe. - Combine Pasta & Sauce
Hot Pasta: Once spaghetti is freshly drained and still hot, quickly toss it into the bowl with the sauce mixture.
Coat Evenly: Stir gently with tongs or chopsticks until noodles are well coated.If sauce seems too thick, splash in a bit of reserved pasta water or a small pour of heavy cream. - Plate & Garnish
Serve: Divide the pasta into bowls.
Top: Sprinkle with shredded nori and julienned shiso.
Lemon Wedge: Squeeze a bit of fresh lemon juice right before eating for a tangy lift.
Notes
- Tips & Points
Creamy Variation: Add a tablespoon of heavy cream to the sauce for a silkier mouthfeel.
Saltiness: Mentaiko can be quite salty—start with 1/2 teaspoon soy sauce, then increase if needed.
Spiciness: Mentaiko typically has a gentle spicy kick, so no extra chili needed unless you prefer extra heat.
Storage: Best eaten immediately; leftover is edible but the texture of roe changes when reheated.
Mushrooms: Lightly sauté enoki or button mushrooms and toss with the pasta for extra umami.