Really Easy and Delicious Mentaiko Pasta

Really Easy and Delicious Mentaiko Pasta

Easy and ready in 15 minutes. Everyone gives rave reviews to this mentaiko (spicy salt-cured cod roe) pasta. A certain izakaya (Japanese gastropub) has this on their menu.

Ingredients: 2 servings

200 g
60 to 80 g (to taste, but if you add too much it will be salty)
Butter (or margarine)
15 g (about 1 tablespoon)
2/3 tablespoon
Green onion (your favorite type)
To taste
Black pepper (coarsely ground or freshly ground)
To taste


1. Leave out the butter until it reaches room temperature, or soften in the microwave.
2. Cook the spaghetti in plenty of salted water until al dente.
3. While the pasta is cooking, take the membrane off the mentaiko and take out the insides only.
4. I put a slit down the mentaiko on a cutting board, and scoop out the insides with a spoon. It's easy to remove the insides this way.
5. Put the softened butter, mentaiko and shiro-dashi in a bowl and mix together.
6. If you don't have shiro-dashi, use 1 teaspoon of soy sauce instead. Adjust this to your taste too.
7. Chop the green onion into thin rounds.
8. When the pasta has cooked to the al dente stage, take out 1 to 2 tablespoons of the cooking water and drain the pasta well. Put the pasta and the reserved cooking water to the bowl and mix well.
9. Transfer to serving plates, sprinkle with the chopped green onions and black pepper, and it's done.
10. It's also delicious with shredded nori seaweed or shredded shiso leaves. At the izakaya that serves this, they use a type of green onion called himenegi and nori seaweed.
11. It's important to cook the pasta to the al dente stage and mixing it quickly in step 9. If you're too slow the pasta gets kind of lumpy.

Story Behind this Recipe

I tried adding konbucha (salted konbu seaweed powder) or mayonnaise, but I wasn't convinced. This is the recipe I'm happy with.