CREAMY Mentaiko Pasta (明太子パスタ)
Mentaiko Pasta (明太子パスタ) is a mashup of Japanese and Italian cuisine that was created in Tokyo in the 1960s. It’s simple preparation, and delicious taste has made it a household staple all over Japan. For this version of the classic Japanese pasta, I make the sauce using Mentaiko (spicy cod roe), olive oil, half & half, and Parmigiano-Reggiano. When the spaghetti is cooked, it gets drained and toss with the sauce to make for a creamy pasta that’s brimming with umami. #japanesepasta #japaneserecipe #mentaiko
If you’re looking for a place to buy Mentaiko in the US, here are some ideas:
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Mentaiko Pasta (明太子パスタ)
Makes 3 servings
INGREDIENTS
90 grams karashi mentaiko (about 2 pieces)
2 tablespoons olive oil
1/4 cup half and half (half cream, half milk)
9 grams parmigiano reggiano (grated)
200 grams dry spaghetti
1/4 sheet nori (cut into thin strips with scissors, for garnish)
3 leaves green shiso (thinly sliced, for garnish)
INSTRUCTIONS ▶
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Where can you buy mentaiko?
I had this when I went to Japan last year and I was really surprised by how much I loved it! I’m definitely going to try to make it!
do you need to cool down the cream before or just can use it right away from the fridge?
you sound like magic man from adventure time
why is it spicy? There's nothing in it that's spicy.
Hi do you think I can use milk instead of Half&Half? Thank you
Hi from 🇯🇵
Thanks for yummy recipe 🙏🙏🙏
Why the heck did I watch this in the wee hours of the morning?! Pure torture! I am looking forward to making this when I wake up. 😍
My boyfriend's Japanese-American and he passed away last month. We tried this at a restaurant a little before he passed and we always cook together so he wanted to make this together but we never got to. Gonna make this recipe and put it on his alter (:
Tarako, Tarako, seriously Kewpie's creepy Tarako baby commercials brought me here!
Konichiwa Mark! Once again, this was a hit! OISHIIKATTA! The kids loved it! Arigato once again for sharing your recipe! 🐟🥚🍝🙂
I loved your recipe 😋😋😋😋
Hi there, would you please repeat naming the optional ingredient for "citrusy zing"? I can't seem to find it on your blog page. Thanks
Mentaiko is absolutely awesome. I would eat it anytime and any variation. Mentaiko Onigiri, Mentaiko popcorn. I would eat Mentaiko pasta at Kitchen Street in Tokyo station pasta restaurant…but just saw, Kitchen street is permanently closed 🙁 Nooooooo…damn Covid 🙁
look so delicious! I will have this for dinner!
Wow my favorite 😊😋
talk
to much
What if I heat up the sauce in the pan and toss the noodles in with it
Hello, for the cream. Any specific type of cream to use? Thanks
Fascinating lesson on how to cook Mentaiko Pasta! However, I do have one question. Can I substitute the Parmigiano Reggiano with Parmesan Cheese?
Will try this tonight for dinner. Thanks Chef Mark!!! ☺️
Thanks for posting this recipe. I read your blog and in it you mentioned the restaurant Kabe No Ana in Tokyo. I actually worked at the Kabe No Ana branch in Hawaii while I was in college in the 80s. We served 2 styles of mentaiko spaghetti. My favorite was mentaiko mayonaise where Japanese mayo was used for the fat and sauce. It was freaking oishi! I used to make it at home but after moving back to the mainland I forgot about it since mentaiko was hard to come by. The Japanese chefs taught me how to make it but I have now forgotten. Thanks for this recipe. Now I will give it a try again.
Btw, Kabe No Ana had some amazing pasta dishes and great food. It was a lot of fun working there.
First time i saw this pasta was in a vlog about Saizeriya in Tokyo. 😋
where is enemy?
Complimenti è un piatto veramente interessante.
saikou! gonna try it out, now!
My first time trying this was at 7-11 Japan. It is delicious. A must try.
Reserve some pasta water before draining, you can loosen the sauce with it so it doesn't clump up as it cools
I first tried this as the S&B instant packet…. I didn't know it's this easy to make… There's a local store that sells the frozen mentaiko.. do you think frozen is okay.. just thaw it?
すごい。ありがと。
omg it’s sooooo good. Me and my mom make this.
Q delícia…. amo mentaiko…. oishiiiii
Does the pasta get cool down if you add it into the half and half? I want to sever it hot.
so we can eat raw mentaiko? I cook for baby so I feel unsafe in my country
Would it be possible to replace mentaiko with masago if none of my local ASIAN markets have mentaiko??
instead of the cream/milk can i use a plain pre-packaged/canned alfredo sauce ?
Shiso is part of the mint family. Why not substitute it with mint instead of parsley?
is mentaiko/tarako a commonly available item in the average japanese market in the states? There is a market I can visit, but it's somewhat small. It does have a small refrigerator/freezer section with some fresh produce. I know you can't have the answer about my particular store, but what are my 'odds?'