Mentaiko Pasta
Authentic Mentaiko pasta with creamy and rich Meitako sauce. This Mentaiko pasta recipe is so easy to make at home and tastes like Japanese restaurants.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz spaghetti pasta
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 oz Mentaiko or spicy pollock caviar/roe
- 1/4 cup dashi
- 1/4 cup heavy whipping cream
- 2 tablespoons mirin
- Salt (to taste)
- Ground black pepper
- 1 egg yolk (optional)
- 1/2 teaspoon Mentaiko
- Microgreen
Instructions
- 1
Cook the spaghetti according to the package instructions, ensuring it is cooked al dente.
- 2
Prepare the meitako. If using whole mentaiko in sacs, use a spoon to scrape out the caviar/roe, discarding the sacs.
- 3
Heat a skillet over low heat. Add the butter and olive oil, followed by the mentaiko, dashi, heavy whipping cream, mirin, salt, and ground black pepper. Bring to a light simmer, stirring to combine the sauce well.
- 4
Drain the spaghetti and transfer it to the skillet. Mix well to combine with the sauce.
- 5
Add the egg yolk, if using, and stir to make the pasta richer and creamier.
- 6
Dish out the pasta and garnish with the meitako, some microgreens, and a sprinkle of ground black pepper. Serve immediately.