mentaiko

How to make delicious Japanese style Tarako / Mentaiko Pasta (たらこ・明太子パスタ) with spaghetti, homemade cod roe sauce and fragrant shiso leaves.

Japanese Mentaiko Pasta (Cod Roe Spaghetti)

Spaghetti (1.7-1.8 milliliters)

litres Water

Salt

Mentaiko

Unsalted butter

Olive oil

tsp Tsuyu sauce or soy sauce

Black pepper

Milk

Ooba leaves

Lemon

First, take a large pot and bring 3 litres of water to a boil.

While you're waiting for your water to boil, soften the butter and take the skin off of the mentaiko by cutting it open and scraping the contents out with a spoon. (Don't throw away the skin, it's edible so you can eat it with rice or put it in onigiri rice balls.)

Cut the ooba leaves into 3mm wide strips.

Once the water is boiling, add 1 tbsp of salt and 200g spaghetti. Cook until "el dente" (firm to the bite).

While you wait for the spaghetti to cook, take a large bowl and add the butter, mentaiko, olive oil, tsuyu sauce, black pepper and milk. Mix until well incorporated.

Once the spaghetti is cooked, take 1 tbsp of the pasta water and add it to the bowl of mentaiko sauce.

Drain the rest of the water and add the cooked spaghetti to the bowl.

Transfer the pasta to serving dishes and top with the cut ooba leaves (or nori).

https://www.youtube.com/watch?v=NfUZYDGKQvs

Mentaiko Pasta is a classic Japanese style spaghetti dish made with spicy cod roe sauce and topped with fragrant shiso leaves. The best part about this dish is how quick it is to make, you can make it in 15 minutes or less! Not to mention it's delicious, it's a household favourite!

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This video's recipe: https://sudachirecipes.com/mentaiko-pasta-recipe/

【Table of Contents】
00:20 Ingredients
01:03 How to cut mentaiko
02:08 Cutting shiso leaves
02:36 Boiling spaghetti
03:00 How to make mentaiko pasta sauce
04:09 Mixing sauce and pasta
04:37 Serving up

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【Ingredients】
• 200g Spaghetti (1.7-1.8ml)
• 3 litres Water
• 1 tbsp Salt
• 80g Mentaiko or Tarako
• 20g Unsalted butter
• 1 tbsp Olive oil
• 1 tsp Tsuyu sauce or soy sauce
• 1 pinch Black pepper
• 1 tbsp Milk
• 3 Ooba leaves or 2 tbsp cut nori
• 1 slice Lemon (optional) 

Music: Lofi Breakfast by Nekoto

#Japanesecooking #Japanesefood #mentaikopasta #wafupasta #Japaneserecipe #mentaiko #mentaikospaghetti #codroespaghetti #pastarecipes

Japanese Mentaiko Pasta Recipe (Cod Roe Spaghetti)

A Japanese-invented pasta, Mentaiko Pasta is a spaghetti coated with marinated spicy cod roe with Japanese seasonings and butter. It is a very quick and simple pasta, and so tasty. Mentaiko Pasta is a must-try yōshoku (Japanese-style Western food)!Don&#x27;t forget to see the section &#x27;MEAL IDEAS&#x27; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Mentaiko Pasta (Cod Roe Pasta)

spaghetti

olive oil

grams/1 ounces mentaiko ((1 small sack, note 1))

unsalted butter (, melted (note 2))

½ tsp shiro dashi ((note 3))

Julienned nori ((roasted seaweed sheet, note 4))

Boil water in a pot and cook spaghetti to al-dente. I cook for a slightly shorter duration than recommended on the pack of the spaghetti as I like firm textured pasta.

In the meantime, remove the roe out of the sack (note 5) and place it in a small bowl.

Add the rest of the Mentaiko Mixture ingredients to the bowl and mix well.

When the pasta is done, drain it through a sieve, then return it to the pot.

Add the mentaiko mixture and olive oil to the spaghetti and toss to coat the pasta evenly. You can leave a little bit of small chunky mentaiko, if you prefer.

Transfer the pasta to a serving plate, piling up like a tall mound, then top with shredded nori. Serve immediately.

Mentaiko Udon is my variation on the Japanese wafu pasta classic Mentaiko Pasta. This version tosses thick and chewy udon noodles in a creamy sauce of spicy salted cod roe and tender squid. Sprinkled with refreshing shiso leaves and crisp nori seaweed, it’s a satisfying dish for lovers of seafood and modern Japanese cuisine alike.

Mentaiko Udon (Spicy Cod Roe Udon)

sacs spicy salted pollock roe or cod roe (karashi mentaiko)

heavy whipping cream

soy sauce

onion

unsalted butter

⅛ tsp kosher salt (Diamond Crystal; use half for table salt)

squid

Tbsp sake

black pepper ((to taste))

noodles noodles

shiso leaves

seaweed

Gather all the ingredients. Bring a large pot of water to a boil for cooking the udon noodles. While you&#39;re waiting for the water to boil, prepare the other ingredients and cook the sauce.

With a knife, make a lengthwise slit through each mentaiko sac membrane and scrape out the spicy roe (you can use a spoon, too). Discard the sac membrane.

In a large bowl, combine the mentaiko, heavy cream, and soy sauce and mix them all together.

Cut the squid into small bite-sized pieces.

Next, mince the onion: Lay a peeled onion half on the cutting board, flat side down. With the knife tip pointing toward the root end, make thin vertical slices to within ½ inch of the root end. Then, with the knife edge toward the root end, make several horizontal slices, again keeping the root intact. Finally, make perpendicular cuts down through the vertical slices you made.

Stack the shiso leaves, roll them up, and cut into julienned strips. Set aside until serving.

To Prepare the Ingredients

Heat a frying pan over medium heat. When it&#39;s hot, add the butter. Once the butter has melted, add the minced onion.

Season the onion with the salt and sauté until caramelized and golden brown.

Next, add the squid and sake. Sauté the squid until cooked through, about 2 minutes. When cooked, the squid will be firm and opaque white. Do not overcook the squid or it will turn tough.

Season the mixture with the freshly ground black pepper and cook for 1-2 more minutes.

Add the squid mixture into the bowl with the mentaiko sauce and mix well.

To Cook the Sauce

Add the udon noodles to the pot of boiling water and cook according to the package instructions. I use frozen Sanuki udon and it requires cooking for 1 minute. Dried udon noodles will take more time to cook. Tip: I recommend using only frozen or fresh udon noodles for their thicker and chewier texture.

Quickly drain the cooked noodles and transfer them to the mentaiko sauce. Toss well until the noodles are evenly coated with the sauce.

To Cook the Udon

Serve the Mentaiko Udon on individual plates and garnish with the shredded nori and shiso leaves.

To Serve

Mentaiko is raw and it&#39;s not recommended to reheat it. Therefore, make this recipe only for the portion you&#39;re going to serve.

To Store

An easy and delicious wafu pasta (Japanese fusion), Mentaiko pasta is made with preserved spicy cod/ pollock roe, milk, cream, and spaghetti noodles.

Classic Mentaiko Pasta

Tbsp salt

oz spaghetti ((4 oz

sacks spicy salted pollock roe or cod roe (karashi mentaiko)

Tbsp whole milk

Tbsp heavy (whipping) cream (36%

Tbsp unsalted butter ((melted))

black pepper

shiso leaves (perilla/ooba)

Gather all the ingredients.

Bring a large pot of water to boil. Once boiling, add 2 Tbsp kosher salt and cook the spaghetti until al dente, about 10 minutes (check the package instructions as well).

In a large bowl, combine 2 Tbsp milk, 2 Tbsp heavy whipping cream, 2 Tbsp unsalted butter, and 1 Tbsp soy sauce. Don&#039;t worry if the butter becomes solidify. Hot spaghetti will melt the butter again.

Add freshly ground black pepper and stir to combine.

Cut each roe sac in half and squeeze out the roe from the sac with hands or knife.

Add the roe to the bowl and mix well. Discard the membrane.

When the spaghetti is done, drain and transfer to the large bowl with the sauce.

Toss to combine until the butter is melted and the sauce is evenly distributed. Taste and adjust with black pepper and kosher salt.

Serve immediately, garnished with shredded nori. If you can find shiso leaves in a Japanese grocery store, roll them up and cut it into thin strips and garnish. Shiso is a wonderful addition to this dish.

Unfortunately, you can&#039;t keep the leftovers. If you reheat mentaiko, the fish eggs will be cooked/overcooked.

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