Cherry & Dennis Helper Habitat
Japanese Mentaiko Pasta
日式明太子意粉
Recipe overview
Mentaiko, butter and cream are tossed through hot pasta for a smooth, savoury Japanese-style meal.
01
Ingredients
Main ingredients
- 400 g spaghetti
- 120 g ready-to-eat pasteurised mentaiko cod roe
- 180 ml cooking cream
- 40 g butter
- 2 pieces nori
Mentaiko sauce
- 1 tbsp soy sauce
- 1 pinch black pepper
Pasta water seasoning
- 1 tsp salt
02
Tools
- cutting board
- knife
- deep pan or pot
- wooden spoon
- measuring spoons
03
Steps
Step 1
Bring a large pot of salted water to the boil
Bring a large pot of salted water to the boil.
Step 2
Cut the nori into fine strips; use only mentaiko labelled ready-to-eat or pasteurised, then carefully remove the roe
Cut the nori into fine strips; use only mentaiko labelled ready-to-eat or pasteurised, then carefully remove the roe.
Step 3
Measure the cream, butter, soy sauce and black pepper
Measure the cream, butter, soy sauce and black pepper.
Step 4
Cook the pasta one minute less than the packet time
Cook the pasta one minute less than the packet time.
Step 5
Reserve half a cup of pasta water, then drain
Reserve half a cup of pasta water, then drain.
Step 6
Melt the butter in a pan over low heat
Melt the butter in a pan over low heat.
Step 7
Add cream and soy sauce; warm gently without boiling
Add cream and soy sauce; warm gently without boiling.
Step 8
Turn off the heat and stir in mentaiko so the roe stays tender
Turn off the heat and stir in mentaiko so the roe stays tender.
Step 9
Toss in pasta, adding pasta water gradually for a glossy sauce
Toss in pasta, adding pasta water gradually for a glossy sauce.
Step 10
Taste and adjust with black pepper; the sauce should coat each strand
Taste and adjust with black pepper; the sauce should coat each strand.
Step 11
Fold in half of the nori
Fold in half of the nori.
Step 12
Serve at once and top with the remaining nori
Serve at once and top with the remaining nori.
Common mistakes
- Do not boil every ingredient hard at once; control the heat by step and confirm that meat, fish or eggs are fully cooked.
Tips
Pregnant people, older adults, young children and immunocompromised people should use only ready-to-eat pasteurised mentaiko; when unsure, cook it thoroughly before eating.
