Friday, May 4, 2012

Mentaiko (Fish Roes) Spaghetti Japanese Style Pasta

Mentaiko Spaghetti
  • 120 grams mentaiko sacs aka spicy pollock roe (明太子)
  • 60 grams butter melted
  • 4 tsp sake
  • 1 tsp Japanese shoyu or light soy sauce
  • 4 tbsp Japanese mayonnaise
  • 2 serving favourite pasta (I am using 140g spaghetti)
  • shredded nori (roasted seaweed) for topping
  • 1 carrot

  1. Make a slit on each mentaiko sac and scrap out the roe with a spoon. Discard the membrane. Set aside 1 tsp of roe for garnishing.
  1. Add the remaining roe along with mayonnaise, sake, shoyu and butter in a small bowl bowl; Stir well to combine.
  2. Cook pasta in salted water according to the timing indicated on the package instructions. Drain pasta and reserve a small cup of pasta water.
  3. Cut carrots into smaller pieces
  4. Add the mentaiko sauce prepared in step 2 to the drained pasta while it is still hot. Toss until well-mixed. If the pasta is too dry, add a bit of reserved pasta water to help bind the ingredients. Season to taste with salt if needed.
  5. Add the carrots to the pasta
  6. Dish the pasta to a serving plate and top with shredded nori (Seaweed) and roe.

Cooking Notes
1. How to melt butter. Cut butter to small cubes. Leave the butter cubes to soften in a bowl at room temperature or use the microwave. Microwave method: Place butter cubes in a microwave-safe bowl, and microwave for about 30 seconds on low. Take the bowl out, and stir continuously until the butter melts.
2. For a richer taste, you may add a few tablespoons of cream to the sauce.
3. You can use either spicy mentaiko (karashi mentaiko/(辛子明太子) (my preferred type; used in this recipe) or non-spicy version for this recipe.
4. I am using the non-coloured type of mentaiko (hence the pale colour) but if you prefer a more orange hue (see photo), be sure to buy the right type of mentaiko.

*Follows the Pescetarian Diet. *

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