Buy Now → Easy Japanese Mentaiko Spaghetti 明太子パスタ
Japanese Mentaiko Spaghetti Noodles 明太子パスタ is a creamy wafu pasta that is easy to make, delicious and packed with umami flavour! Made with just a handful of ingredients, this Japanese style pasta is al dente and loaded with the tender texture of creamy pops of fish roe with strips of nori seaweed.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Main Dishes
- Method: Boil
- Cuisine: Japanese
Ingredients
Scale
- 50g Mentaiko (approximately 1 Pollck Roe Sack)
- 300g Spaghetti
- 1 tbsp Kosher Salt for cooking the spaghetti
- 4 tbsp heavy cream
- 2 tbsp unsalted butter (room temperature)
- 1 tbsp soy sauce
Garnish, Optional
- Freshly Ground Black Pepper
- 50g Ikura (Salmon Roe)
- 50g Tobiko (Flying Fish Roe)
- Nori Strips
- Furikake (Seaweed seasoning) for garnish
- Shiso leaves
Instructions
- This easy Mentaiko Pasta 明太子パスタ is quick and delicious Japanese food to make at home. Even if this is your first time with Japanese cooking, you can nail this recipe!
- Cook spaghetti in a large pot of salted boiling water per packaged instructions until al dente. Add one tablespoon of salt.
- To make mentaiko pasta sauce, add heavy cream, room-temperature unsalted butter, and soy sauce to a mixing bowl. Mix well to combine. If you do not have time bring the butter to room temperature, don't worry, the hot pasta will melt the butter.
- Use a sharp knife and cut the pollack roe sac open on a cutting board. Remove the roe from the sac with a spoon. Discard the membrane.
- Add the pollack roe to the mentaiko pasta sauce and mix well.
- Once the spaghetti is cooked, drain and transfer to a large serving bowl. Reserve starchy pasta water.
- Spoon mentaiko pasta sauce over spaghetti and toss to evenly combine.
- Garnish with ikura, tobiko, nori seaweed strips, furikake seasoning or shiso leaves.
- Serve and enjoy.
Notes
- If you prefer a thinner pasta sauce, use 2 tablespoons of milk and 2 tablespoons of heavy cream instead.
- Mentaiko Spaghetti should be consumed immediately. We do not recommend storing overnight or reheating; the fish eggs will be cooked.
Nutrition
- Serving Size: 1 plate
- Calories: 739
- Sugar: 6.3 g
- Sodium: 2813.9 mg
- Fat: 19.3 g
- Carbohydrates: 117.1 g
- Fiber: 4.9 g
- Protein: 22.8 g
- Cholesterol: 47.5 mg
Keywords: mentaiko, tobiko, wafu pasta, spaghetti, Japanese, main dish, 明太子パスタ, pollock roe, udon, mentaiko yakiudon
Find it online: https://www.nomss.com/easy-japanese-mentaiko-spaghetti/
