Introducing Mentaiko Pasta
A beloved dish in Japanese cuisine, spicy mentaiko pasta has become somewhat well-known in restaurants as well as in grocery stores as a quick supper ready-made. Still, making Mentaiko Pasta from scratch is a satisfying effort given its simple recipe and low ingredients count. You're all set to produce a fresh, savory pasta experience as long as you can find mentaiko, the fiery fish roe used in this recipe.
Preparation
The center of this meal is mentaiko, a kind of spicy fish roe distinguished by vivid color and strong flavor. Although the word "spicy" might imply a heat that overpowers, in this recipe it melds gently into the cream sauce, adding depth more than heat. Most Japanese or Asian grocery stores carry mentaiko, although it's difficult to find a replacement that highlights its special features. Rich and delicate, the creamy sauce used in Mentaiko Pasta accentuates the flavor of the roe without concealing it.
Savouring Spicy Mentaiko Pasta
Mentaiko Pasta is a delicious meal that is becoming among the most preferred pasta dishes in Japan because of its creamy texture and subdued spiciness. From a peaceful supper at home to a celebratory gathering, this simple meal is ideal for every occasion since its simplicity in cooking hides the sophisticated taste it gives. You will value the depth of taste far more than any store-bought equivalent once you sample the fresh Mentaiko Pasta.
Spicy Mentaiko Pasta
Ingredients
- 2 Shiso Leaves
- 2 tablespoon Butter
- 4 tablespoon Heavy Cream
- 1 tablespoon Soy Sauce
- 4 ½ tablespoon Mentaiko
- Salt
- 6 ½ oz Spaghetti
- Nori
- Shishito
Instructions
- Cut the stems off of the 2 shiso leaves and cut into small strips.
- Combine 2 tablespoon of butter, 4 tablespoon of heavy cream, 1 tablespoon of soy sauce, and 4 ½ tablespoon of mentaiko.
- In the bowl, remove mentaiko from pouch.
- Add a pinch of salt to boiling water.
- Add 6 ½ oz of spaghetti to boiling water and boil as package suggests.
- Transfer spaghetti to mentaiko mixture and mix well.
- Plate and garnish with nori and shishito.
