Mentaiko Oil Pasta: A Creamy & Savory Delight
Mentaiko Pasta | Brunch-Perfect Mentaiko Oil Pasta Recipe
Experience the incredible savory flavor of this Mentaiko Oil Pasta, made with fresh pollock roe and rich olive oil. It’s incredibly creamy and delicious with absolutely no fishy taste. Perfect for a satisfying brunch!
Ingredients- 70g Fresh Pollack Roe (Mentaiko)
- 70g Pasta (Spaghetti or Linguine recommended)
- 30g Scallions (or Green Onions)
- 20g Garlic
- 1/3 cup (approx. 80ml) Olive Oil
- 1 tbsp Grated Parmesan Cheese
- 1 tbsp Cooking Wine (Mirin or Sake)
- 1 Red Chili Pepper
- 50g Onion
Cooking Instructions
Step 1
While the pasta is cooking, prepare all your ingredients to make the cooking process smooth. Finely chop the scallions (or green onions), thinly slice the garlic, finely mince the red chili pepper (removing seeds if you prefer less heat), and finely dice the onion. Having everything prepped ensures a seamless cooking experience.
Step 2
When boiling the pasta, add a splash of olive oil and about 1/2 teaspoon of salt to the water. This prevents the pasta strands from sticking together. Importantly, reserve about 1 cup of the starchy pasta water before draining. This water is invaluable for creating a silky sauce, especially if you’re using less oil.
Step 3
The saltiness of pollack roe can vary by brand, so it’s wise to taste a small amount before adding it all. I found that using the full 70g of fresh pollack roe (mentaiko) resulted in perfect seasoning. You don’t need to remove the membrane; simply scrape out the roe with a fork or finely chop it. The membrane is edible.
Step 4
In a small bowl, combine the chopped pollack roe with 1 tablespoon of cooking wine (like Mirin or Sake). Mix well. The wine helps to neutralize any potential fishiness and enhances the overall flavor profile of the roe.
Step 5
In a large skillet, heat a generous amount of olive oil (enough so you likely won’t need the pasta water) over medium-low heat. Add the sliced garlic and sauté until fragrant, about 1-2 minutes. Then, add the minced red chili pepper and cook for another minute, allowing its spicy aroma to develop.
Step 6
Once the garlic and chili are fragrant, add the diced onion and sauté until it becomes translucent. Next, add the chopped scallions and cook until they soften and become aromatic. Finally, add the seasoned pollack roe to the pan. Stir-fry all the ingredients quickly, ensuring nothing burns, as if you are ‘frying’ them in the oil. This step deepens the flavors and creates a beautiful texture.
Step 7
Add the drained, cooked pasta directly into the skillet with the sautéed ingredients. Toss everything together for about 1 minute, coating the pasta evenly with the flavorful oil and roe mixture. If the sauce seems too dry or thick, gradually add some of the reserved pasta water, a tablespoon at a time, until you achieve a luscious, glossy consistency.
Step 8
Transfer the finished Mentaiko Oil Pasta to a serving plate. For an extra touch of richness and savory flavor, generously sprinkle grated Parmesan cheese over the top. Serve immediately and enjoy this delightful dish!
