A Western dish with a Japanese kick! Mentaiko is the slightly spicy, seasoned roe of either cod or pollock fish and is used in a large amount of Japanese cuisine, most notably as an onigiri filling or as a topping for Japanese style pasta. This recipe is really quick and easy; a great addition to one’s pasta dish repetoire.
Start by boiling up some water in a large pan and add a pinch of salt to taste.
Add a handful, or approximately 200g, of spaghetti to the pan and cook according to the directions on the pack, usually about 10 minutes.
Once the pasta is cooked, drain well and place on a plate. Open the sachet of mentaiko and mix it in well with the spaghetti. Use one sachet of mentaiko per serving.
Lastly, open the included sachet of nori seaweed and sprinkle the shredded nori over the spaghetti before serving.
- Mentaiko is very similar to tarako, which is the same roe, but without having any seasoning or spices added to it. Therefore, if you prefer a less spicy alternative, try using tarako instead for recipe and get the same great results.