Popular on Japanese breakfast tables, mentaiko pasta is made by melting spicy pollock roe with butter and soy sauce into spaghetti. Quick to prepare yet rich in flavor, it brings something unusual to the breakfast table.
Boil the spaghetti in salted water according to the package time, then reserve a ladle of pasta water and drain.
Mash the mentaiko with the butter and soy sauce in a bowl, adding the reserved pasta water a little at a time until smooth.
Toss the drained spaghetti with the sauce off the heat, then top with spring onion and nori before serving.
Add the pasta water to the mentaiko and butter mixture a little at a time, or the sauce will turn clumpy. Take the pan off the heat before tossing in the sauce; too much heat will curdle the roe. Allergens: contains wheat (gluten, spaghetti), dairy (butter), fish (mentaiko) and soy.
If you can't find mentaiko, tarako (the mild, non-spicy roe) works too; in that case, add a few drops of hot sauce to bring back the heat.
Admin DadaGastro · verified in test kitchenSosu tam kıvamında tutturdum, mentaikonun tuzlu acısı tereyağıyla çok güzel dengelendi. Kahvaltıda beklemediğim kadar iyi gitti.
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