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–+ servings

Mentaiko Pasta (Spicy Cod Roe Spaghetti Sauce Without Cream)

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

  • 200 g dry spaghetti 1.6-1.8mm thickness recommended
  • 2000 ml water
  • 1 tbsp salt

Sauce

  • 80 g spicy cod roe (mentaiko) or plain tarako for non spicy option
  • 20 g unsalted butter room temperature/soft
  • 1 tbsp olive oil
  • 1 tsp Japanese soy sauce (koikuchi shoyu)
  • 1 pinch ground black pepper
  • 1 tbsp whole milk
  • 1 tsp grated parmesan cheese or other hard cheese
  • ¼ tsp sugar
  • ⅛ tsp smoked paprika powder optional, can omit

Toppings

  • perilla leaves (shiso) shredded, or substitute with kizami nori
  • lemon optional
  • lemon zest optional

Instructions 

  • Bring a pot of 2000 ml water to a rolling boil, then add 1 tbsp salt and 200 g dry spaghetti. Cook 30 seconds to 1 minute less than the cooking time stated on the packaging, a little more than al dente.
    Dry spaghetti cooking in a pot
  • Cut the membrane of 80 g spicy cod roe (mentaiko) and scrape out the roe using a spoon. (You can discard the leftover skin or eat it with rice.)
    scraping the cod roe out of the skin of mentaiko
  • Take a large mixing bowl and add the mentaiko, 20 g unsalted butter, 1 tbsp olive oil, 1 tsp Japanese soy sauce (koikuchi shoyu), 1 pinch ground black pepper, 1 tsp grated parmesan cheese¼ tsp sugar, ⅛ tsp smoked paprika powder and 1 tbsp whole milk.
    Ingredients for mentaiko pasta sauce in a mixing bowl on a white surface
  • Add 1 tbsp of pasta water to the bowl of mentaiko sauce and mix thoroughly until smooth.
    Whisking mentaiko pasta sauce ingredients together with a metal balloon whisk
  • When the pasta is almost done, add one more tbsp of pasta water to the sauce and whisk thoroughly. Drain the cooked pasta, shake well and immediately add it to the bowl with the sauce. Toss until every strand is evenly coated.
    Mentaiko pasta sauce and freshly cooked spaghetti in a steel mixing bowl being mixed with tongs to coat every strand
  • Divide between serving plates, then top with shredded perilla leaves (shiso) or kizami nori, a squeeze of lemon juice and some lemon zest to taste. Enjoy!
    Mentaiko pasta in a cream dish topped with lemon zest and shredded Perilla leaves

Notes

Cook pasta just before serving to prevent it from becoming sticky or mushy.
If your sauce appears too thick or isn't coating the pasta evenly, add more pasta cooking water one teaspoon at a time until you achieve a glossy, unified coating.
Consume immediately for best results, but if you must store leftovers, refrigerate in an airtight container for 24 hours max and reheat gently with a splash of milk to restore creaminess.
Serving ideas: Daikon Salad, Mugen Cabbage Salad, Corn Potage, Egg Drop Soup