Mentaiko Pasta (Cod Roe Spaghetti)
https://sudachirecipes.comMentaiko Pasta is a popular Japanese-style spaghetti dish made with spicy cod roe sauce and topped with fragrant shiso leaves. The best part about this dish is how quick it is to make, you can make it in 15 minutes or less! Not to mention it's delicious; it's a household favorite!
Ingredients
- 200 g dry spaghetti
- 3000 ml water
- 1 tbsp salt
- 80 g spicy cod roe (mentaiko) or tarako
- 20 g unsalted butter room temperature/soft
- 1 tbsp olive oil
- 1 tsp tsuyu sauce or soy sauce
- 1 pinch ground black pepper
- 1 tbsp whole milk
- 3 perilla (shiso) leaves (ooba/shiso) thinly sliced, or kizami nori
- 1 slice lemon(s) optional
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 unsalted butter, 1 tbsp olive oil, 1 tsp tsuyu sauce, 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 (shiso) leaves (or kizami nori).
- Squeeze 1 slice lemon(s) over the top (optional) and enjoy!
Nutrition
Serving: 178g | Calories: 533kcal | Carbohydrates: 74.1g | Protein: 23.1g | Fat: 18.3g | Saturated Fat: 6.89g | Polyunsaturated Fat: 2.03g | Cholesterol: 163mg | Sodium: 4406mg | Fiber: 5.5g