Creamy Mentaiko Pasta
Ingredients (Serves 2)
| INGREDIENTS | QUANTITY |
|---|---|
| Spaghetti or linguine | 200g |
| Whole mentaiko roe sacs | Use 2–3, depending on taste |
| Miniature butter | 7g x 2 blocks |
| Heavy cream | 1/4 cup |
| Garlic | 1 clove, minced |
| Chili flakes (optional, for extra spice) | 1/2 or 1 tbsp |
| Lemon zest + juice | 1 tbsp |
| Fresh parsley or green onions | 1 tbsp |
| Furikake (for topping) | Based on your preferences |
Instructions
- Boil the Pasta in Salted Water: Bring salted water to a boil. Add the pasta and cook until al dente. Reserve ¼ cup of the pasta water to adjust the sauce later.
- Prepare the Fish Roe: Scrape the mentaiko roe from the sacs and reserve one whole sac for garnish.
- Create a Creamy Sauce: Melt butter over low heat, sauté garlic, and stir in heavy cream. Add a splash of soy sauce and optional chili flakes for an umami-rich kick.
- Mix in the Mentaiko for a Silky Pasta Sauce: Remove from heat, stir in the roe, and add lemon juice. Use the reserved pasta water to loosen the sauce if necessary.
- Toss the Pasta for Perfect Coating: Mix the cooked pasta with the sauce, ensuring every strand is well-coated.
- Garnish and Serve the Roe Pasta: Top the pasta with a whole mentaiko sac and garnish with shiso leaves or parsley, nori, and a drizzle of olive oil.
Frequently Asked Questions (FAQ)
Spaghetti or linguine are ideal, but other Italian pastas work too.
Yes, store in an airtight container for up to 2 days. Reheat gently to prevent curdling.
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