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What is Mentaiko (Tarako) Pasta/Spaghetti?
Mentaiko pasta is an uncomplicated yet tasty dish of spaghetti tossed in a flavorful sauce made from mentaiko, or spicy cod roe. It falls under the umbrella of “wafu pasta,” in other words, pasta dishes made with some Japanese flair, but I’ll explain more later.
To prepare it, raw cod roe is unraveled and blended with butter or olive oil to create a smooth sauce, then mixed with freshly boiled spaghetti. This dish has a range of possible customizations, with numerous variations that include additions like cream, cheese, mayonnaise, or soy sauce.
This dish’s beauty relies not only on the taste but also on how quick and easy it is to make! With very little real cooking involved, mentaiko pasta can be whipped up in just 10-15 minutes, making it a perfect option for lunch or a midweek dinner.
How I Developed This Recipe
Mentaiko pasta is an amazing fusion dish that brings together flavors from Japan, Korea, and Italy. It’s my all-time favorite wafu pasta.
When I started putting this recipe together, my goal was to create something that would 100% satisfy me, as a lifelong fan of mentaiko pasta.
I’m excited for you to try it and hope it brings as much joy to your table as it has to mine!
Ingredients & Substitution Ideas
- Dry pasta – You can use either thin 1.4mm “spaghettini” or “fedelini” or thicker 1.9mm “spaghetti” for this dish. The thin pasta readily absorbs and mingles with mentaiko, though it tends to get soft quickly. On the other hand, thicker pasta offers a more satisfying bite but may not blend as easily with the mentaiko.
- Spicy cod roe (mentaiko) – I prefer spicy cod roe for a little kick, but this dish can also be made with regular cod roe (tarako) if you prefer.
- Unsalted butter – I use unsalted butter to not change the salt content. If you use salted butter, you will have to adjust the amount of salt content from the other ingredients.
- Olive oil – Extra virgin olive oil is recommended.
- Tsuyu sauce – If not available, soy sauce can be substituted.
- Whole milk – Use whole milk, ideally not skimmed or semi-skimmed milk.
- Perilla leaves – In Japan, it is called “shiso” or “ooba”, this relative of mint will add a refreshing element to your dish. You can also use kizami (shredded) nori instead. Both are optional.
- Sliced lemon – Adds a little acidity and depth of flavor. This is completely optional.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Mentaiko Pasta at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!
Bring a large pot of water to a rolling boil and add salt. Mix until the salt has dissolved and then add the spaghetti. Cook until “al dente” (firm to the bite). This is generally 1-2 minutes less than the time stated on the packaging.
Make sure to use plenty of water so the pasta has room to move, preventing it from becoming slimy. Also, don’t forget to salt the water, no-one wants tasteless pasta! Generally, I try to follow 1000ml (1 liter) of water and 1 tsp of salt for every 100g of pasta.
Make a horizontal cut across the membrane of the cod roe and peel it back. Use a spoon to scrape out all of the roe.
I usually eat the membrane as a snack while cooking, but it’s also great with rice or even as a rice ball filling!
In a large mixing bowl, add the cod roe, butter, milk, olive oil, tsuyu sauce, and black pepper. Mix them together until well combined.
I recommend using room-temperature butter, but don’t worry if you forgot to take it out of the fridge since the heat from the pasta will melt it later.
Add about 1-2 tbsp of pasta water to the bowl and mix well. This adds starch to the sauce, which makes it slightly glossy and sticks better to the surface of the pasta.
Once the pasta is al dente, drain the water and add it to the bowl.
Mix well until it’s evenly coated in the sauce.
Transfer to serving plates and top with shredded perilla leaves (or kizami nori).
Enjoy!
Jump to Full Recipe MeasurementsHow to Store
If you have made too much mentaiko pasta, it can be preserved by refrigeration or freezing.
When refrigerating, consider portioning it into individual servings before wrapping each portion in plastic wrap. Then place the wrapped portions into airtight zip-lock bags to prevent moisture loss and flavor deterioration. Before wrapping, you could drizzle some olive oil over the pasta to help maintain its quality. Generally, the dish can be stored this way for approximately 2 to 3 days.
If you’re considering freezing your leftover mentaiko pasta, mix the spaghetti and sauce evenly. This helps ensure that the sauce does not become unevenly distributed during freezing. Like the refrigeration method, drizzle olive oil over the spaghetti and wrap each portion.
When packing for freezing, try to flatten the pasta as much as possible to ensure even reheating later. Place it in an airtight zip-lock bag and seal it before freezing. Typically, the pasta can be stored in the freezer for about 2 weeks, but it’s best to consume it as soon as possible to maximize its taste.
However, it’s important to note that compared to rice dishes, pasta dishes are generally better when consumed immediately after cooking. So, as a best practice, try to cook as much pasta as you think you will eat in one sitting.
Storage summary
Room temperature – Not recommended.
Refrigerated – Up to 2 to 3 days.
Frozen – Up to two weeks.
FAQ
Mentaiko pasta traces its origins back to a pasta specialty restaurant in Tokyo called “Kabe no Ana” (壁の穴) or “Hole in the Wall.” One day, a customer requested caviar pasta. Given the high cost of caviar, the chef substituted it with “tarako” (a non-spicy variant of cod roe) instead.
This tarako spaghetti gained popularity, and some people began to replace tarako with mentaiko for an added spicy, umami punch. Food manufacturers capitalized on this trend, offering convenient premade mentaiko sauce packets in supermarkets.
The typical mentaiko sauce blends soy sauce, black pepper, olive oil, and milk. It’s incredibly easy to prepare and doesn’t require cooking; the heat from the pasta is sufficient to warm it up!
Tarako (たらこ) and Mentaiko (明太子) are both derived from the roe (eggs) of a type of cod known as Alaskan pollock. These eggs are encased in a thin, edible membrane similar to sausage casing.
Tarako is typically seasoned just with salt or brine, and its color can range from pale pink to vibrant red, often due to the addition of food coloring. Mentaiko, however, is seasoned with chili and spices, usually giving it a deep red hue. It is also sometimes referred to as “Karashi Mentaiko” (辛子明太子).
Traditionally, Japanese cuisine didn’t feature spicy food. Mentaiko originated in the Korean peninsula and was introduced to Japan around the 1940s and 1950s. Alaskan pollock is called “myeongtae” in Korean, from which the term “mentai” is believed to be derived.
Mentaiko underwent further development in Japan to appeal to Japanese palates, becoming less spicy and pickled. Today, Hakata in Fukuoka Prefecture is well-known for its Mentaiko production.
Wafu Pasta (和風パスタ) offers a blend of Italian spaghetti and Japanese-style ingredients and flavors. Spaghetti made its way to Japan in the 1800s, but its popularity soared post-war, leading to wafu pasta becoming a beloved dish in restaurants and homes.
Japanese-style pasta often incorporates ingredients typically served with rice. These may include things like Japanese mushrooms, popular seafood like sea urchin (uni pasta) or cod roe, and other commonly used ingredients such as nori, shiso leaves, soy sauce, dashi, and bonito flakes.
According to a survey conducted by a Japanese site called “Nifty,” the top 5 pasta dishes in Japan are:
1. Spaghetti Meat Sauce (スパゲッティミートソース)
2. Spaghetti Napolitan (ナポリタン)
3. Spaghetti with Tomato Sauce (トマトソース)
4. Tarako / Mentaiko Pasta (たらこ・明太子)
5. Spaghetti Carbonara (カルボナーラ)
This survey by Nifty News was conducted in 2016.
Unfortunately, they can be quite hard to find outside of Japan. Your best bet is to find a Japanese supermarket or an Asian supermarket. You could also try looking online.
I hope you enjoy this Menatiko Pasta recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Wafu Pasta Recipes
Mentaiko Pasta (Cod Roe Spaghetti)
Ingredients
- 200 g dry spaghetti
- 3000 ml water
- 1 tbsp salt
- 80 g spicy cod roe (mentaiko) or tarako
- 20 g butter room temperature/soft
- 1 tbsp olive oil
- 1 tsp tsuyu sauce (noodle soup base) or soy sauce
- 1 pinch ground black pepper
- 1 tbsp whole milk
- 3 perilla leaves (shiso) (ooba/shiso) thinly sliced, or kizami nori
- 1 slice lemon optional
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Instructions
- First, bring a pot of 3000 ml water to a boil. Once boiling, add 1 tbsp salt and 200 g dry spaghetti. Cook until "al dente" (firm to the bite).
- Cut the membrane of 80 g spicy cod roe (mentaiko) and scrape out the roe using a spoon. (You can eat the leftover skin with rice or put it in rice balls.)
- Take a large mixing bowl and add the mentaiko, 20 g butter, 1 tbsp olive oil, 1 tsp tsuyu sauce (noodle soup base), 1 pinch ground black pepper and 1 tbsp whole milk.
- Take 1-2 tablespoons of the pasta water and add it to the bowl of mentaiko sauce. Mix thoroughly.
- Drain the rest of the water and add the cooked pasta to the bowl. Mix until the pasta is well covered in the sauce.
- Transfer to serving plates and top with 3 perilla leaves (shiso) (or kizami nori).
- Squeeze 1 slice lemon over the top (optional) and enjoy!
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