What’s better than bouncy noodles tossed in a creamy umami-filled sauce? If you know, please let me know! Any time I have this Mentaiko pasta, or cod roe pasta, I always wish I had a whole bucket’s worth - It’s THAT good! It may look or sound fancy, but it’s a perfect weeknight meal you can put together in 20 minutes or less.
What is Mentaiko Pasta?
Mentaiko Pasta is a Japanese-Italian fusion dish made with chewy noodles tossed in a creamy umami sauce. It’s incredibly delicious! This cod roe pasta isn’t a traditional Japanese meal, so you’ll most likely find it at modern Japanese restaurants.
Ingredients for the EXTRA CREAMY & DELICIOUS Cod Roe Pasta
- Noodles: Two of the most common types of noodles used for this dish are either udon or spaghetti pasta. Either option would yield delicious results!
- Umami Bombs: There aren’t too many ingredients from this dish and that’s because the ones used build on each other to create explosions of flavor! You have the saltiness from the cod roe, nuttiness from the parmesan, and extra umami from the soy sauce *chef’s kiss*
- Creamy Sauce: Just like the umami flavors, the extra creaminess is created with layers. The cream, parmesan cheese, and Japanese mayo blend together beautifully for a rich sauce that ties everything together.
This Mentaiko pasta is perfect when you need a quick meal or want to impress your friends or family. I hope you try it out!
If you like it, make sure to drop a comment down below 🙂
Did You Make This Recipe & Hungry for More?
Follow along @MikhaEats on Instagram and Tiktok for drool-worthy step-by-step videos. Tag @MikhaEats on Instagram stories for a chance to be featured!
And don't forget to rate this recipe with 5 stars below so others can enjoy it as well!
Mentaiko Pasta Sauce Recipe
- shredded seaweed for garnish
- Boil a large pot of water and cook the spaghetti noodles according to the package's instructions. Drain and set aside.
- In a large bowl heatproof, combine Japanese mayo, mentaiko, and light soy sauce. Set aside.
- Heat medium-sized skillet on medium heat. Melt the butter and add in shallots. Cook until they're soft then add in the sake. Cook until the alcohol has evaporated.
- Pour in the dashi stock and cook until the stock has thickened and reduced by half, stirring occasionally.
- Add the cream and parmesan cheese and cook until the cheese has melted. Reduce the heat if needed so the sauce doesn't come to a boil, otherwise, your sauce may have a grainy texture.
- Transfer the cream sauce to the mentaiko mixture, then toss in cooked noodles. Coat well then serve immediately with shredded seaweed garnished on top, if desired. Enjoy!
- Japanese Mayo: Japanese mayo is slightly sweeter and creamier - I don't recommend swapping this out because the flavor of the sauce will change! You can easily find it at local Asian markets.
- Mentaiko: Also known as pollock roe or cod roe. I'll admit that it can be a little tricky to find and there isn't a substitution for this recipe since it has a unique flavor. Your best bet would be at local Japanese or Asian markets. They can either be fresh in the fish sac or already packaged.
- Dashi Stock: I highly recommend using dashi stock powder if you can find it at your local Asian markets or Amazon. However, if you have trouble, you can use chicken broth instead.
- Serving / Storing: This dish is best eaten fresh. If you try to reheat it, the fish eggs become overcooked and it changes the flavor of the dish.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.