Recipe: Perfect Cod Roe Pasta (Mentaiko Pasta)

Cod Roe Pasta (Mentaiko Pasta). A Japanese-invented pasta, Mentaiko Pasta is a spaghetti coated with brined 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)!

Mentaiko Pasta (明太子パスタ) is a simple Japanese-style pasta sauced with olive oil, butter, and spicy cod roe that comes together in minutes. Recipe When it comes to pasta, I like simplicity that highlights the quality of a few fresh ingredients. Mentaiko Pasta (明太子パスタ) is a delicious Japanese-style cod roe pasta that comes together in a matter of minutes from just a handful of ingredients. You can have Cod Roe Pasta (Mentaiko Pasta) using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Cod Roe Pasta (Mentaiko Pasta)

1. It's 400 g of spaghetti.
2. It's 2 of small cod roe sacks.
3. You need 4 tablespoons of extra virgin olive oil.
4. Prepare 1 sheet of Japanese seaweed (nori).

With a rich, creamy sauce that's loaded with umami, it's no wonder this new classic has become a household staple in Japan. A "four-egg" pasta dish just for you, the eggs being shrimp roe, flying fish (tobiko) roe, spicy cod roe (mentaiko), and a poached chicken's egg. Mentaiko spaghetti has become a classic of the Japanese-Italian kitchen, and is popular on late-night menus as an accompaniment to heavy drinking. It's also as easy as can be: a bowl of buttery noodles, tossed with spicy cured pollack roe and strips of nori.

Cod Roe Pasta (Mentaiko Pasta) instructions

1. Boil the spaghetti. While the pasta is cooking, mix the cod roe and olive oil in a large bowl and mix..
2. Once the pasta is cooked, drain and cool it (by tossing it in the strainer and blowing on it). This is so the cod roe does not cook. Transfer the pasta into the cod roe and olive oil mixture and mix..
3. Plate the pasta and cut nori into strips, sprinkling on top..

It might seem like an odd pairing, but the salty and spicy mentaiko goes really well in a buttery creamy sauce. The roe of pollack/cod is much smaller, refined, and softer than tobiko (flying fish roe), which are often used for sushi. What makes this version Food japanese, pasta, sponsored Mentaiko (明太子) is chili-spiced salted roe of pollack or cod and it is usually used as a filling for Onigiri (rice ball). You can find mentaiko in either refrigerated or frozen section of Japanese supermarkets. I did not use colored mentaiko because I want to avoid artificial coloring; therefore, my mentaiko pasta looks less pink/orange.

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