Mentaiko Pasta: A Delicious & Easy Recipe
How to Make Mentaiko Pasta: A Simple and Flavorful Recipe
Indulge in the rich, umami flavor of Mentaiko (spicy cod roe) combined with the richness of olive oil in this simple yet elegant Mentaiko Pasta. It’s a dish that tastes sophisticated but is surprisingly easy to make at home!
Main Ingredients
- Mentaiko (Spicy Cod Roe): 2 Tbsp (seeds/roe only, membrane removed)
- Spaghetti: 1 serving (approx. 100g)
- Garlic: 6 cloves
Seasoning & Others
- Olive Oil: 3 Tbsp
- Cooking Sake (or Mirin): 2 Tbsp
- Yeondu Cheongyang (Korean Green Chili Soy Sauce) or 1 finely chopped Cheongyang chili pepper: 1 Tbsp
- Black Pepper: To taste
- Coarse Salt: For boiling pasta
- Salt: For adjusting seasoning (optional)
- Scallions: A small amount, thinly sliced (optional, for color and aroma)
- Olive Oil: 3 Tbsp
- Cooking Sake (or Mirin): 2 Tbsp
- Yeondu Cheongyang (Korean Green Chili Soy Sauce) or 1 finely chopped Cheongyang chili pepper: 1 Tbsp
- Black Pepper: To taste
- Coarse Salt: For boiling pasta
- Salt: For adjusting seasoning (optional)
- Scallions: A small amount, thinly sliced (optional, for color and aroma)
Cooking Instructions
Step 1
First, prepare your Mentaiko. Carefully remove the membrane from the Mentaiko and scoop out about 2 tablespoons of the roe. Next, thinly slice the 6 garlic cloves into ‘chops’. Having your ingredients prepped makes the cooking process much smoother.
Step 2
Bring a large pot of water to a rolling boil. Add about 0.5 Tbsp of coarse salt to the boiling water; this seasons the pasta as it cooks. Add your spaghetti (1 serving) and cook according to package directions, but aim for about 8 to 10 minutes, slightly less than the full cooking time. Cooking it al dente (slightly firm) ensures it won’t get mushy when you stir-fry it later.
Step 3
Once the spaghetti is cooked, do not rinse it with cold water! This washes away the starchy coating that helps the sauce adhere. Instead, drain it well in a colander and gently spread out the strands to prevent sticking as it cools slightly. It’s a good idea to reserve about 1/2 cup of the pasta cooking water; this starchy water can be used later to help create a silky sauce.
Step 4
In a frying pan, heat 3 tablespoons of olive oil over medium-low heat. Add the thinly sliced garlic and sauté gently until it becomes fragrant and lightly golden, being careful not to burn it. This step infuses the oil with a wonderful garlic aroma.
Step 5
Once the garlic is fragrant, add the drained spaghetti and the prepared Mentaiko roe (2 Tbsp) along with the cooking sake (2 Tbsp) to the pan. Stir-fry quickly over medium-high heat to combine everything. For a touch of heat and extra flavor, add the Yeondu Cheongyang (1 Tbsp) and continue to stir-fry. If you don’t have Yeondu Cheongyang, you can substitute it with 1 finely chopped Cheongyang chili pepper.
Step 6
Finish by adding a pinch of black pepper. If you like, you can also add some thinly sliced scallions for a splash of color and freshness. The Mentaiko is naturally salty, so it’s best to taste before adding any extra salt. If you feel it needs a little more seasoning, add salt sparingly. You can add a splash of the reserved pasta water if the sauce seems too dry.
Step 7
And there you have it – delicious Mentaiko Pasta is ready! Enjoy the delightful combination of popping Mentaiko, fragrant garlic, and rich olive oil.
