Rich & Savory Low-Salt Mentaiko Pasta
The Harmony of Richness and Umami! A Premium Mentaiko Pasta Recipe Made Healthier and Deeper with Low-Salt Pollock Roe
This special Mentaiko pasta uses low-salt, no-coloring, and no-preservative pollock roe for a healthier and more delicately flavored dish. Create a wonderful and delicious meal at home, just like in a restaurant.
Key Ingredients- 2 servings Pasta (spaghetti or linguine recommended)
- 2 Low-salt Mentaiko (Pollock Roe) (no coloring, no preservatives)
- 1.5 cups Whipping Cream
- 1 cup Milk
- 5 Tbsp Olive Oil
- 0.5 Tbsp Minced Garlic
- 0.5 Onion (small size), thinly sliced
- 2 tsp Salt (1 tsp for pasta water, 1 tsp for sauce seasoning)
- Pinch of Black Pepper
- 0.25 cup Grated Parmesan Cheese (generous amount)
- Pinch of Parsley Flakes (for garnish)
Cooking Instructions
Step 1
Let’s start by preparing all the necessary ingredients. It’s especially good to use low-salt Mentaiko that has no coloring or preservatives for a healthier dish. Thinly slice the onion. (The onion size used here is small.)
Step 2
To ensure the Mentaiko blends smoothly into the pasta, remove the outer membrane and use only the roe. This allows the sauce and pasta to mix well, providing a cleaner texture. Set aside about 1 tablespoon of the roe to use as a garnish later.
Step 3
Bring about 2 liters of water to a rolling boil in a large pot. Add 1 teaspoon of salt and 1 tablespoon of olive oil. Once boiling, add 2 servings of pasta and cook. The cooking time can be adjusted to your preference; for a chewy, al dente texture, cook for about 7 minutes. For a softer texture, cook for about 10 minutes. The most accurate way is to taste a strand of pasta around the 7-minute mark to check its doneness.
Step 4
Heat a pan over medium-low heat with 4 tablespoons of olive oil. Add 0.5 tablespoon of minced garlic and sauté until fragrant. Be careful not to burn the garlic; the goal is to release its subtle aroma.
Step 5
Once the garlic is fragrant, add the thinly sliced onions to the pan. Reduce the heat to medium and cook until the onions become translucent and tender. Caramelizing the onions well will deepen the sauce’s flavor. If you desire a touch of heat, you can add a few crushed red pepper flakes at this stage.
Step 6
When the onions are nicely sautéed, pour in 1.5 cups of whipping cream and 1 cup of milk. Stir to combine the cream and milk evenly.
Step 7
As the sauce begins to simmer gently, add 1 teaspoon of salt and a pinch of pepper to season. Lower the heat and let it simmer for a bit until the sauce thickens slightly. It’s a good idea to taste and adjust the salt level here.
Step 8
Drain the cooked pasta slightly and add it directly to the sauce pan. Toss well to coat the pasta evenly with the sauce.
Step 9
Now, add the reserved Mentaiko roe to the pan. Gently stir to incorporate it into the sauce and pasta, cooking just until the roe is heated through. Mentaiko cooks quickly, so avoid overcooking.
Step 10
As the Mentaiko cooks, the sauce will gradually turn white and creamy. (The low-salt Mentaiko may appear whiter due to the absence of coloring.) Finally, add the grated Parmesan cheese and stir well. Your delicious Mentaiko pasta is ready!
Step 11
Plate the finished Mentaiko pasta attractively. Garnish with the reserved Mentaiko roe, a little more Parmesan cheese, and a sprinkle of parsley flakes. For added color and flavor, you can also add some fresh greens or shredded seaweed.
Step 12
Enjoy your homemade Mentaiko pasta! Bon appétit!
