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    Home » Recipes » 30-Minutes or Less

    Mentaiko Pasta Sauce

    Published: Jul 19, 2022 · Modified: Sep 24, 2022 by Mikha S. · This post may contain affiliate links

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    Jump to Recipe Print Recipe

    Make luxurious Mentaiko Pasta with a rich and creamy sauce that'll make your guest fall in love! They'll never know this umami-filled cod roe pasta took only 20 minutes to make with a handful of ingredients!

    Holding plate of mentaiko pasta with chopsticks.
    Jump to:
    • What is Mentaiko Pasta?
    • Ingredients
    • Directions
    • Substitutions & Variations
    • Storage
    • FAQ's
    • More Easy Recipes That'll Impress!
    • Mentaiko Pasta Sauce Recipe
    • ⭐ Comments

    What is Mentaiko Pasta?

    Mentaiko Pasta is an Italian Japanese-style dish made with chewy spaghetti noodles tossed in a creamy mentaiko sauce. Mentaiko is cod roe that has been brined and seasoned to make it slightly spicy.

    This Mentaiko Pasta recipe is decadent and truly a special treat for those you serve it to.

    Unlike Tonkatsu, Salmon Teriyaki, or Teriyaki Chicken this spicy cod roe pasta isn’t a traditional Japanese meal, so you’ll most likely find it at modern Japanese restaurants. Or, you can make it at home!

    Ingredients

    Ingredients to make mentaiko pasta and the sauce.
    • 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.
    • Noodles: Spaghetti noodles are typically used for this dish, however, you can check below for substitutions.
    • Japanese Mayo: This has become increasingly popular because it adds so much richness and flavor to anything it touches.
    • Dashi Stock: This adds a depth of flavor to the dish and I don't recommend skipping it. You can find it at local Asian or Japanese markets, or on Amazon.
    • Unsalted Butter: I recommend using the unsalted option since there's plenty of salt from the cod roe, soy sauce, and dashi stock.

    Directions

    Step 1: Cook the Noodles

    Bring a pot of water to a rolling boil, then cook the spaghetti noodles according to the package's instructions. Drain and set aside.

    Tongs pulling cooked spaghetti noodles from boiling pot.

    Step 2: How to Make the Mentaiko Sauce

    Making the sauce comes in two parts since the mentaiko and Japanese mayo don't need to be cooked.

    First, in a heat-proof mixing bowl, combine the Japanese mayo, cod roe, and soy sauce. Set aside.

    Cook the remaining part of the sauce by sauteing shallots in butter until soft, then pour in the sake. Cook until the alcohol is evaporated, then add the dashi stock and reduce the sauce by half.

    Finish the sauce with the cream and parmesan cheese, then stir until the cheese is melted.

    Collage of steps to make mentaiko pasta sauce.

    Step 3: Toss Together

    Carefully, pour the cream sauce into the heat-proof bowl with the mentaiko sauce. Combine well then add in the cooked spaghetti noodles until evenly coated.

    Top with shredded nori and a little dollop of mentaiko on top as garnish, if desired.

    Wooden spoon lifting spaghetti noodles in mentaiko pastsa sauce.

    Substitutions & Variations

    Mentaiko pasta is typically made with spaghetti noodles, however, you can swap it out for udon noodles for an udon version. The extra-thick noodles give an extra chewy texture!

    Storage

    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.

    Closeup of mentaiko pasta topped with shredded nori and more mentaiko.

    FAQ's

    Is mentaiko cooked or raw?

    Mentaiko can be eaten raw or cooked, however, for the Mentaiko sauce, it's meant to be served raw. Cooking the eggs will alter the flavor of the dish.

    What is mentaiko sauce made of?

    Mentaiko is pollock roe or cod roe that's been cured and seasoned with spices. It's the star ingredient for mentaiko sauce.

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    Let's Get Cooking!

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    Holding plate of mentaiko pasta with chopsticks.

    Mentaiko Pasta Sauce Recipe

    Author: Mikha S.
    Course: Main Course
    Cuisine: Asian, Japanese
    Treat yourself to luxurious Mentaiko Pasta with a creamy sauce that's so delicious and made with only a few ingredients! This recipe is the epitome of proving that a fast meal can be full of flavor! Indulge in a restaurant-quality meal that's sure to impress!
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time: 5 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 20 minutes mins
    Servings: 4 servings
    Calories: 448 kcal

    Ingredients
      

    Ingredients:

    • 8 ounces spaghetti noodles
    • 2 tablespoons Japanese mayo
    • 2 oz mentaiko* pollock roe or cod roe
    • ½ tablespoon soy sauce
    • 2 tablespoons unsalted butter
    • 1 large shallot finely diced
    • 2 tablespoons sake
    • ½ cup dashi stock
    • ½ cup cream
    • 2 tablespoon parmesan cheese grated

    Toppings (Optional):

    • shredded seaweed for garnish

    Instructions
     

    • 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!
    Last Step: Please tap to leave a rating & comment sharing how you liked the recipe! This helps us create high-quality content for you & a food-loving community where we can all learn from each other 🙂

    Notes

    • 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

    Serving: 200gCalories: 448kcalCarbohydrates: 46gProtein: 14gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 107mgSodium: 338mgPotassium: 243mgFiber: 0.2gSugar: 1gVitamin A: 682IUVitamin C: 3mgCalcium: 82mgIron: 2mg

    Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.

    Mikha using chopsticks to eat a bowl of noodles.

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