Mentaiko Pasta
A delicate Japanese-style pasta in a creamy sauce with spicy mentaiko roe and crispy strips of nori.
Ingredients
- spaghetti300 g
- mentaiko roe150 g
- cream150 ml
- milk150 ml
- butter45 g
- mayonnaise1.5 tbsp
- lemon juice0.75 tbsp
- water3000 ml
- salt30 g
- black pepper1 to taste
- nori1 leaf
Instructions
Remove the thin membrane from the mentaiko roe and mash it with a fork; set aside half for the sauce and half for serving.
Bring 3000 ml of water to a boil, salt it with 30 g of salt, and cook the spaghetti for 1 minute less than the package instructions state. Before draining, reserve 150 ml of the pasta water.
In a wide skillet over low heat, combine the cream, milk, butter, and mayonnaise; stir constantly, without letting the mixture come to a boil.
Warm the sauce for 1–2 minutes, then add lemon juice and black pepper to taste.
Transfer the hot spaghetti into the skillet and toss for about 1 minute. If the sauce is too thick, add a little of the reserved pasta water.
Remove the skillet from the heat, add half of the prepared mentaiko roe, and quickly toss so the roe warms through without overcooking.
Divide the pasta among plates, top with the remaining mentaiko roe, and sprinkle with crumbled nori.
More recipes
Agedashi Tofu
Crispy golden cubes of tofu in a hot dashi broth with soy sauce, daikon, and ginger — a classic Japanese appetizer with a silky, tender center.
Anmitsu
A chilled Japanese dessert with springy kanten cubes, sweet adzuki paste, fruit, white shiratama dumplings and thick black kuromitsu syrup.
Gyoza
Crispy on the bottom and juicy inside, these Japanese dumplings with pork and cabbage are pan-fried to a golden crust, steamed until cooked through, and served with a fragrant soy-vinegar dipping sauce.
Zaru soba
Cold Japanese noodles with a springy texture, fragrant tsuyu dipping sauce, nori, scallions, and wasabi.