Mentaiko Pasta

Name: Mentaiko Pasta
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 400 g spaghetti; 80 g mentaiko; 2 tbsp butter; 1 sheet nori; 1 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 pasta

Mentaiko Pasta is a delightful fusion that finds its roots in Tokyo-Italian kitchens, where culinary traditions blend seamlessly. This dish captures the essence of home cooking in Japan, bringing a touch of Italian flair to the Japanese dinner table. Crafted with care, it reflects the generous use of fat and a keen eye for seasoning, embodying the simple elegance of family meals.

The creamy, umami-rich sauce clings to each strand of spaghetti, with the spicy, briny notes of mentaiko playing the lead role. Butter adds a velvety texture, while a hint of soy sauce enhances the depth of flavor. Finished with a sprinkle of nori, it offers a satisfying balance of taste and texture, making each bite a comforting experience.

Ingredients

400 gspaghetti
80 gmentaiko
2 tbspbutter
1 sheetnori
1 tbspsoy sauce
to tastefine sea salt

Method

Begin by preparing the ingredients. Cut open the mentaiko sac and gently scrape out the roe into a small bowl using a spoon. Discard the sac. Slice the nori sheet into thin strips using scissors or a sharp knife and set aside for garnish later. Measure out 2 tablespoons of butter and have 1 tablespoon of soy sauce ready.
Bring a large pot of water to a boil and add a generous amount of fine sea salt, about 1 tablespoon, to season the water. Add 400 g of spaghetti to the boiling water and cook until al dente, stirring occasionally to prevent sticking. The pasta should be firm to the bite, not mushy.
While the pasta is cooking, heat a large skillet over medium-low heat. Add 2 tablespoons of butter and let it melt completely. There is no onion in this recipe, so proceed directly to the next step.
Once the butter has melted, add the mentaiko to the skillet. Stir gently to combine the mentaiko with the butter, allowing the flavors to meld. The mixture should become slightly creamy and aromatic, but avoid high heat to prevent the mentaiko from becoming gritty.
When the spaghetti is al dente, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Immediately transfer the hot pasta to the skillet with the mentaiko mixture. Toss the pasta gently to coat it evenly with the sauce, adding reserved pasta water a little at a time if the mixture seems too thick.
Add 1 tablespoon of soy sauce to the pasta and continue tossing until the sauce clings to the spaghetti, creating a silky texture. The pasta should be glossy and well-coated, with the mentaiko evenly distributed.
Taste the pasta and adjust the seasoning with more fine sea salt if necessary. Transfer the mentaiko pasta to a serving dish and garnish with the sliced nori strips. Serve immediately, sharing the dish family-style as is traditional in Japanese home cooking.