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Mentaiko

Mentaiko (Japanese Cod Roe Spaghetti)

Japanese mentaiko fish roe spaghetti, you will love this one! This is a popular Japanese spaghetti recipe with butter, cream, chili sauce and cod roe!
Course Main Course, Snack, Starter
Cuisine Japanese
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 1 person
Calories per serving 741 kcal

Ingredients

  • 6 oz dry spaghetti (170 g)
  • 3,5 oz (canned) cod roe (100 g)
  • 1 tbsp unsalted butter
  • 1 tsp soy sauce
  • 1 tbsp cream
  • 1 tsp hot chili sauce
  • 1 tbsp mayonnaise (Japanese kewpie)
  • 1 tbsp nori seaweed thinly sliced
  • salt

Instructions

  1. Fill a large pan with water and add a good dash of salt. Place the pan over high heat until boiling. Then add the spaghetti and cook it until it is tender and drain it.
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  2. In the meantime add the butter to a small frying pan. Place the pan over medium heat until the butter has melted. Then add the cod roe, chili sauce and soy sauce.

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  3. Gently fry the roe in the butter for 5 minutes. Then take the pan off the heat and stir in the cream and mayo.
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  4. Stir well with a balloon whisk until you end up with a nice sauce. Check the seasoning and add extra pepper or salt to taste. If you want the cod paste to be very smooth, push it through a sieve or blend it.

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  5. Once the spaghetti is tender, drain it. Then transfer the spaghetti back to the pan and add the roe sauce. Stir well until the pasta is evenly coated with the sauce. Add the mentaiko spaghetti to a bowl. Sprinkle with the sliced nori and serve.
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