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Mentaiko pasta with edamame beans

Easy Mentaiko Pasta

This easy mentaiko pasta adds bursts of salty cod roe and pops of aromatic shiso to typically Western ingredients like spaghetti, cream and butter.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 8 oz spaghetti
  • 2 sacs mentaiko
  • 3 T heavy cream
  • 2 T whole milk
  • 2 T butter melted
  • 1 T light soy sauce substitute regular soy sauce if needed
  • 8 turns black pepper

Method
 

Boil the pasta
  1. Cook the spaghetti in thoroughly salted water according to the package’s instructions.
Make the sauce
  1. While the spaghetti is boiling, gently slice open the mentaiko membrane and scrape out the eggs. Discard the membrane.
  2. Add the mentaiko along with the heavy cream, milk, melted butter, light soy sauce, pepper, and a pinch of kosher salt to a large bowl and mix well.
Assemble the pasta
  1. Once it's done cooking, drain the spaghetti.
  2. While still hot, add the spaghetti to the large bowl with the sauce. Toss the spaghetti with the sauce to evenly distribute.
Garnish and serve
  1. Place the pasta in individual serving dishes and garnish with shredded nori and shiso.  Serve right away.