Easy Japanese Mentaiko Spaghetti 明太子パスタ
Japanese Mentaiko Spaghetti Noodles 明太子パスタ is a creamy wafu pasta that is easy to make, delicious and packed with umami flavour! Made with just a handful of ingredients, this Japanese style pasta is al dente and loaded with the tender texture of creamy pops of fish roe with strips of nori seaweed.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50g Mentaiko (approximately 1 Pollck Roe Sack)
- 300g Spaghetti
- 1 tbsp Kosher Salt for cooking the spaghetti
- 4 tbsp heavy cream
- 2 tbsp unsalted butter (room temperature)
- 1 tbsp soy sauce
- Freshly Ground Black Pepper
- 50g Ikura (Salmon Roe)
- 50g Tobiko (Flying Fish Roe)
- Nori Strips
- Furikake (Seaweed seasoning) for garnish
- Shiso leaves
Instructions
- 1
This easy Mentaiko Pasta 明太子パスタ is quick and delicious Japanese food to make at home. Even if this is your first time with Japanese cooking, you can nail this recipe!
- 2
Cook spaghetti in a large pot of salted boiling water per packaged instructions until al dente. Add one tablespoon of salt.
- 3
To make mentaiko pasta sauce, add heavy cream, room-temperature unsalted butter, and soy sauce to a mixing bowl. Mix well to combine. If you do not have time bring the butter to room temperature, don't worry, the hot pasta will melt the butter.
- 4
Use a sharp knife and cut the pollack roe sac open on a cutting board. Remove the roe from the sac with a spoon. Discard the membrane.
- 5
Add the pollack roe to the mentaiko pasta sauce and mix well.
- 6
Once the spaghetti is cooked, drain and transfer to a large serving bowl. Reserve starchy pasta water.
- 7
Spoon mentaiko pasta sauce over spaghetti and toss to evenly combine.
- 8
Garnish with ikura, tobiko, nori seaweed strips, furikake seasoning or shiso leaves.
- 9
Serve and enjoy.