Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cod roe pasta (mentaiko pasta). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Cod Roe Pasta (Mentaiko Pasta) is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Cod Roe Pasta (Mentaiko Pasta) is something that I’ve loved my entire life. They are fine and they look fantastic.
A Japanese-invented pasta, Mentaiko Pasta is a spaghetti coated with brined spicy cod roe with Japanese seasonings and butter. It is a very quick and simple pasta, and so tasty. Mentaiko Pasta is a must-try yōshoku (Japanese-style Western food)!
To get started with this particular recipe, we must first prepare a few components. You can have cod roe pasta (mentaiko pasta) using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cod Roe Pasta (Mentaiko Pasta):
- Get 400 g spaghetti
- Take 2 small cod roe sacks
- Prepare 4 tablespoons extra virgin olive oil
- Get 1 sheet Japanese seaweed (nori)
With a rich, creamy sauce that's loaded with umami, it's no wonder this new classic has become a household staple in Japan. Mentaiko pasta is a simple Japanese-style pasta sauced with olive oil and spicy cod roe. This version is creamy and briny and can be prepared in minutes. It's simple preparation, and delicious taste has made it a household.
Steps to make Cod Roe Pasta (Mentaiko Pasta):
- Boil the spaghetti. While the pasta is cooking, mix the cod roe and olive oil in a large bowl and mix.
- Once the pasta is cooked, drain and cool it (by tossing it in the strainer and blowing on it). This is so the cod roe does not cook. Transfer the pasta into the cod roe and olive oil mixture and mix.
- Plate the pasta and cut nori into strips, sprinkling on top.
Mentaiko spaghetti has become a classic of the Japanese-Italian kitchen, and is popular on late-night menus as an accompaniment to heavy drinking. It's also as easy as can be: a bowl of buttery noodles, tossed with spicy cured pollack roe and strips of nori. It might seem like an odd pairing, but the salty and spicy mentaiko goes really well in a buttery creamy sauce. The roe of pollack/cod is much smaller, refined, and softer than tobiko (flying fish roe), which are often used for sushi. Mentaiko (明太子) is chili-spiced salted roe of pollack or cod and it is usually used as a filling for Onigiri (rice ball).
So that’s going to wrap this up for this special food cod roe pasta (mentaiko pasta) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
