“Mentaiko is made by brining and seasoning fresh pollack or cod roe, which gives it a pink color. Unlike bottarga, it’s not dried, so the tiny eggs make a creamy sauce when added to hot pasta. The creamy olive oil tames the spicy brine of the mentaiko, while the shiso offers up some herbaceous notes that contrast nicely with the intense essence of the sea.”
Homemade mentaiko pasta, made with fresh mentaiko! Isetan KLCC is having a Hokkaido fair and is selling fresh mentaiko, so of course we had to indulge. It tastes especially good with salad leaves (no dressing).
My dad liked it very much, as did my sis! XD
500g dried spaghettini
2cups mentaiko (scraped out of sacs)
½ cup melted butter
½ cup mild olive oil
1tsp freshly ground black pepper
Nori (dried seaweed) strips
Boil pasta in a large pot of salted water till al dente.
In the meantime, tip the mentaiko into a large serving bowl.
Pour in the olive oil, butter and black pepper, and mix well.
When the pasta is cooked, drain well and add immediately to the mentaiko mixture.
Toss until pasta is well coated.
Sprinkle nori on top and serve immediately with mixed salad leaves and more nori (add more to taste).
Mentaiko Pasta is an Italian inspired Japanese dish (“wafu” - western dish transpired into Japanese dishes).
Mentaiko = marinated cod roe with a salty, slight fishy flavor (but I personally think it smells more like dried squid). This simple dish turned out to be super delicious, comforting and arguably addicting!
I want to make it from craft someday, fresh mentaiko is better than ready made mentaiko package for sure.