Creamy Japanese Mentaiko Pasta (明太子パスタ)

Mentaiko pasta (明太子パスタ) is a pasta noodle dish with cod roe as its major ingredient. Despite its intimidating appearance, this recipe could not be easier to make. It is a tasty umami alternative to the usual Italian pasta.

Wafu Pasta (和風パスタ), a type of Japanese-style pasta, is one of the special hybrid foods with Japanese and Western flavors combined. One of the most common and simple Wafu pasta recipes is Mentaiko pasta (明太子パスタ).

What is Mentaiko?

Mentaiko (明太子), also known as Karashi Mentaiko, is a spicy Alaska pollock or cod roe that comes from Korea. Its Korean version is myeongnan-jeot.

Alaska Pollock is not considered as a member of the Pollachius (Pollock) genus but belongs to the Gadus (cod) genus. As a result, mentaiko, which is occasionally referred to as "Pollack roe," is Cod roe.

After World War II, Toshio Kawahara, born in Busan, Korea, under the Japanese occupation, established "Aji no Mentaiko Fukuya," the oldest mentaiko company in Japan. He brought myeongnan-jeot to Japan but tweaked it to suit Japanese flavor profiles, renaming it Karashi mentaiko.

In the same way that pickled vegetables are typically served with steamed rice, mentaiko is frequently used as a topping for Ochazuke and ramen or as a filling for Onigiri (rice balls). It has a distinctively salty flavor and texture that gives bland dishes a lot of flavors.

Crucial Ingredients for Mentaiko Pasta

Like other pasta types, cod roe pasta ingredients are very important and specific. So you can't call it "cod roe pasta" if you leave it out.

But you can use different components in place of the others. See below for a list of what you'll need to make mentaiko pasta and whether or not the ingredients are interchangeable:

1. Mentaiko

A key ingredient of this Japanese noodle dish is spicy cod roe. It is available in most Asian supermarkets and most Japanese grocery stores. The alternative is to buy them online, which normally come in mentaiko cans or tubes.

When you can't find any spicy cod roe, pick up a mentaiko pasta packet. The premade sauces are available for purchase online. The sauce in a packet doesn't require any other ingredients so you can skip the cream and olive oil.

2. Pasta

Spaghetti is the most common pasta for this dish. However, it's probably because it was one of the only shapes available when the dish was invented.

Other forms that are great at absorbing the savory sauce are Buccatini and Rotini. I have even had it with macaroni!

3. Flavor

The majority of the flavor in the pasta comes from the mentaiko, which is high in umami and salt. However, I like to kick it up a new level by adding some Kewpie mayo and thinly sliced nori seaweed or scallions.

This significantly increases umami without making the sauce overly salty. Adding a little yuzu kosho, if you have any on hand, will give the dish a lovely citrusy zing and increase the heat to a new level.

4. Fat

The sauce should have some fat to prevent the noodles from clumping together, as is the case with any pasta dish. However, because cream has been added to this recipe, olive oil is used as the primary source of fat, rather than the combination of butter and olive oil that I sometimes use when making this dish without cream.

If you don't have olive oil on hand, you can try it with avocado or sunflower oil. However, keep in mind that switching oils may alter the flavor.

5. Liquid

The mentaiko sauce used in Western cooking often contains cream. As an alternative to using cream, you can try using milk. However, this will yield a lighter and less rich sauce.

You can as well swap the cream with a soy or plant-based alternative if you're on a dairy-free diet.

6. Garnish

There are numerous garnish choices. While nori is a popular option, you are free to use anything you desire instead. Options include green onions, basil, nuts, etc.

Variations of Mentaiko Pasta

Pasta is not the only type of noodle that may be used to make mentaiko pasta. The following are a few of my favorite variations of the Japanese fusion dish:

1. Mentaiko Udon

This meal substitutes spaghetti for udon noodles. It introduces a nice texture change. Add the creamy sauce and tossed with chewy, thick udon noodles.

2. Mentaiko Mayo Pasta

This dish uses mayo to provide additional richness. It is quite similar to the classic mentaiko pasta, only that there is extra mayo to make it more thick and creamy. The recommended mayo to be used in this recipe is Japanese Kewpie mayo.

3. Mentaiko Mayo Pasta with Shimeji Mushroom

Add mushrooms for additional meatiness. It results in a dish that is tastier and more nutritious. Saute the mushrooms in a bit of olive oil and toss it in the sauce.

How Do You Make Mentaiko Pasta?

Create rich Mentaiko Pasta with a deliciously thick and creamy sauce to impress your guests! They won't know that it only took 20 minutes and a few simple ingredients to prepare this umami-packed cod roe pasta!

Ingredients

• 220g spaghetti
• 80g mentaiko
• 2 tbsp melted butter
• 1 tbsp olive oil
• 2 tbsp cream
• 1 tbsp Kewpie mayo
• 1 tbsp soy sauce
• Optional garnish
• Pepper
• Thinly sliced nori seaweed or scallions
• Shaved parmesan
• Additional mentaiko

Instructions

1. In a large pot of boiling salted water, cook spaghetti according to package instructions or until al dente (roughly 9 minutes)

2. While the spaghetti is cooking, prepare the sauce. Squeeze mentaiko roe out of the sack and into a large bowl. Then add melted butter, olive oil, cream, Kewpie mayo, and soy sauce. Stir to combine.

3. Once the spaghetti is al dente, reserve ¼ cup of pasta water. Strain the pasta and add to the sauce. Mix thoroughly, making sure every noodle is coated in sauce. If the pasta feels too dry, slowly drizzle in pasta water to loosen it up.

4. Plate and garnish with optional ingredients. Enjoy!

Mentaiko Pasta Complementary Dishes

A bowl of spaghetti topped with cod roe is tasty and substantial enough to be the main dish. However, if you're feeding more than two people at a time, you might want to consider making a few substitutions to this recipe. Here are a few ideas I have:

1. Kani Salad

A Kani Salad will keep the creamy and spicy theme going. The crab will provide protein, and all the vegetables will provide additional nutrients.

2. Seared Salmon

Adding a protein like salmon is a great way to turn a pasta dish into a complete meal in no time. In addition, the pasta dish's flavor and texture will be better off with the inclusion.

3. Seared Scallops

You may add seared scallops, another great protein, to this Japanese noodle dish. Their mild flavor and soft texture complement this dish perfectly. They can be placed directly on top of the noodles.

4. Gyoza

Gyoza is Japanese dumplings that are steamed before being fried in a skillet until the bottoms are crispy golden brown and filled with juicy, moist ground pork and veggies. The bite-sized dumplings can be made in four ways: steamed, boiling, pan-fried, and deep-fried.

I enjoy them in the Japanese pan-frying style known as yaki-gyoza. They are first steamed after being pan-fried till the bottom is crispy golden brown. The texture of each bite is soft but crispy.

5. Edamame

Edamame is a Japanese soybean that have been picked while still immature and green. It has a very low carb content and is a very healthy soy-based product. It's common in a variety of cuisines, including Japanese foods. In Japanese restaurants, they are usually served as an appetizer.

6. Nigiri

Great way to keep with the Japanese theme and adds a ton of protein! Nigiri or nigiri sushi is a common type of sushi in Japan. They are often made with sushi rice and a slice of raw fish. Some types of nigiri are prepared with cooked fish or other ingredients, such as eel, shrimp, Japanese ommelettes, or tamagoyaki.

7. Miso Soup

Japanese miso soup is created with tofu, seaweed, miso paste, and dashi broth. Miso paste, a fermented soybean paste, is used to make it. Yellow, red, and white are the three most common varieties of miso.

Tips to Consider When Preparing Mentaiko Pasta

Despite the fact that this is a relatively straightforward recipe, A few helpful tips are included below.

1. Follow the Steps in the Right Order

The ease and speed with which this dish can be prepared are two of its selling points. Of course, following a recipe's instructions is crucial at all times, but this recipe is quite forgiving.

Our goal in creating this recipe was to save you time and effort while providing delicious results. If you stray too far from the instructions, the meal will take longer to prepare.

2. Carefully Cook Your Spaghetti Noodles

Once you remove the noodles from the boiling water and place them in a cold sauce, they will no longer cook. For this reason, they need to be precooked until they reach the necessary tenderness. We want al dente pasta!

You can reduce the cooking time of your noodles to achieve a more al dente texture. Instead, bring the water to a boil before adding the pasta, and remove it from the heat about a minute or two before the suggested time.

Noodles can also be made softer by cooking them for a longer period of time. But be careful not to overcook them; otherwise, they may turn soggy.

3. Combine the Ingredients Properly

You must whisk your sauce thoroughly to make it creamy. If you want a more uniform consistency, chopping the cod roe first might help. Add a little more milk and cream if you want a truly creamy mentaiko pasta sauce.

Change the proportion of sauce to noodles if you want the entire meal to be creamier. Perhaps you should double the sauce recipe. Add some pasta water to make it more luscious. This will help bring everything together. However, always be careful not to add too much because it could get too runny.

4. Avoid Reheating

This isn't a helpful cooking hint, but it is worth remembering. One of the reasons the recipe only makes enough for two people is that reheating cod roe spaghetti would cook the roe. Thus, unless you enjoy your spicy cod roe pasta cold, it is best to eat everything the same day you make it.

Tobiko Vs. Mentaik Pasta: What's the Difference?

Tobiko is flying fish roe, and mentaiko is spicy cod roe. Both the color and flavor differ significantly. Chefs most frequently use Tobiko for sushi.

Tobiko can be used for the above recipe, but the flavor will differ. Instead of being spicy, it will be smoky and a touch sweet. However, Tobiko would work well as a garnish. Although this is an unusual ingredient, it would enrich the flavor and bring out the color.

Tarak Vs. Mentaiko: What's the Difference?

Tarako refers to salted cod roe, whereas mentaiko refers to roe that has been marinated in a spicy sauce. As a result, their taste and technique of preparation vary.

It is possible to substitute tarako for the mentaiko in this recipe, but the end result will be less tasty. The food won't be spicy at all; it will just be salty.

Conclusion

Hopefully, you have learned what mentaiko pasta is, how to prepare it, and how it compares to other traditional Japanese dishes. I am confident you'll enjoy my mentaiko pasta dish.

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