Mentaiko Pasta (Spicy Cod Roe Spaghetti)

Name: Mentaiko Pasta (Spicy Cod Roe Spaghetti)
Total time: 20 min
Yield: Serves 2
Ingredients: Spicy cod roe (karashi mentaiko) 1 pair (2 sacs, about 80 g); Shiso leaves (green perilla) 4 fillets; Spaghetti (1.6–1.7 mm thick) 200g; Butter (salted is OK) 20g; Shredded nori (seaweed) A pinch each; Water 2L; Salt 1 tbsp; Soy sauce 1 tsp

💪 If you exercise

Serves 2 · About 20 min
Just toss freshly boiled spaghetti with loosened mentaiko and butter. No frying pan: mix it in a bowl.

① Boil water→② Loosen the mentaiko→③ Boil the spaghetti→④ Mix in a bowl→⑤ Top with nori

What to buy

Fish

Spicy cod roe (karashi mentaiko)It is raw, so keep it cold on the way home and use it by the date on the label1 pair (2 sacs, about 80 g)

Vegetables

Shiso leaves (green perilla)Optional4 fillets

Dry noodles, dairy & dry goods

Spaghetti (1.6–1.7 mm thick)200gButter (salted is OK)20gShredded nori (seaweed)A pinch each

Check what you already have

WaterFor boiling the spaghetti2LSaltFor boiling1 tbspSoy sauce1 tsp

Tap an item to check it off (checks clear when you close the page).

How to make it

Boil water and take out the butter

High heatAbout 10 min to boil

Put 2 L water in a large pot over high heat
Take 20 g butter out of the fridge and put it in the mixing bowl (it softens a little)

How to tell it's doneBig bubbles are rising from the bottom of the pot.

Loosen the mentaiko

About 3 min

Put the mentaiko on a cutting board and make 1 lengthwise cut with a knife
Scrape out the inside with the back of the knife (the side opposite the blade) and put it in the bowl from step 1. Don't use the skin
Add 1 tsp soy sauce and roughly mix with the butter using a spoon
Wash the shiso, pat dry, roll up on a cutting board and cut into thin strips

How to tell it's doneNo skin is in the bowl. The mentaiko eggs are loose and separated.

Boil the spaghetti

Medium heatTime on the package

Add 1 tbsp salt to the boiling water, add the spaghetti, spreading it out, and loosen with cooking chopsticks
Turn to medium heat so it doesn't boil over, and boil for the time on the package
Before draining in a colander, scoop out 3 tbsp of the pasta water with a ladle and save it

How to tell it's doneEat 1 strand: the center is not hard.

Mix in a bowl

Right away, about 30 sec

Put the drained spaghetti, still hot, into the bowl with the mentaiko and butter
Add 2 tbsp of the saved pasta water and quickly mix everything with tongs
If it seems dry, add the remaining 1 tbsp pasta water

How to tell it's doneAll the pasta is light pink, and the butter has melted and made it shiny.

Be carefulMentaiko turns white and hard when cooked. Do not stir-fry it in a pan; mix it using only the heat of the freshly boiled pasta.

Plate and top with nori and shiso

Right away

Put on plates and top each with a pinch of shredded nori and shiso

ReadyEat right after making it. Do not leave it sitting out.

📚 Learn more about this dish

🥬 Ingredient guide

Ooba (shiso leaves)Shoyu (soy sauce)

🔪 Cutting & cooking tips

Boiling Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)Hoso-giri (thin strips)

If it didn't work out

The mentaiko is whitish and crumblyIt was heated in a frying pan. Next time, just mix it in a bowl.

It is dryThere was not enough pasta water. Next time, save extra pasta water and add 1 tbsp at a time while mixing.

Too saltyThe mentaiko is very salty. Next time, leave out the soy sauce.

The butter doesn't melt all the wayThe pasta cooled down. Next time, put it in the bowl right after draining.

Was this recipe helpful?

This site is free with no ads. If you like, you can support it with a tip.

☕ Send a tip Choose how many cups. Everything stays free to read.

Made by YUU, a teen who loves cooking → About me