Photograph of the finished Mentaiko pasta

Japan · Mì Ý sốt trứng cá tuyết cay

Mentaiko pasta

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 400 g
  • Photograph of Spicy cod roe mentaiko Spicy cod roe mentaiko 200 g
  • Photograph of Unsalted butter Unsalted butter 80 g
  • Photograph of Japanese mayonnaise Japanese mayonnaise 40 g
  • Photograph of Soy sauce Soy sauce 20 ml
  • Photograph of Fresh cream Fresh cream 80 ml
  • Photograph of Nori seaweed Nori seaweed 4 g
  • Photograph of Spring onion Spring onion 32 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Salt Salt 20 g

Method

  1. 1 Slit the membrane surrounding the spicy cod roe, then use the back of a knife to scrape the roe out into a bowl.
  2. 2 Mix the caviar with softened unsalted butter, Japanese mayonnaise, fresh cream, and soy sauce to create a smooth sauce.
  3. 3 Boil the spaghetti in salted boiling water for exactly 8 minutes until al dente, reserving 30 ml of the cooking water.
  4. 4 Remove the hot noodles and transfer them directly into the sauce bowl. Stir quickly for 1 minute, then add the noodle cooking water to coat evenly with the sauce. Do not heat on the stove to prevent the fish roe from cooking.
  5. 5 Sprinkle with black pepper, arrange the noodles on a plate, then top with shredded nori seaweed and chopped green onions, and serve immediately.
Start cooking