Ultra-Simple Mentaiko Pasta
This is the ultimate Mentaiko pasta, finished simply with mentaiko (spicy cod roe), olive oil, and pasta cooking water. By avoiding unnecessary seasonings, you bring out the maximum flavor and richness of the ingredients.
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🍳 Cooking Flow
Scrape the mentaiko out, mince the roe and skins finely, and combine with olive oil → Boil the pasta in water with a 0.8% salt concentration → Add the cooked pasta and pasta water to a bowl, then toss well to emulsify → Plate and top with lemon or garlic powder if desired
Cooking Steps
Brief Cooking Order
Scrape the mentaiko out, mince the roe and skins finely, and combine with olive oil → Boil the pasta in water with a 0.8% salt concentration → Add the cooked pasta and pasta water to a bowl, then toss well to emulsify → Plate and top with lemon or garlic powder if desired
Introduction
This is the ultimate Mentaiko pasta, finished simply with mentaiko (spicy cod roe), olive oil, and pasta cooking water. By avoiding unnecessary seasonings, you bring out the maximum flavor and richness of the ingredients.
Step 1
Scrape the roe from the mentaiko skin, then finely mince the skins with a knife and place everything into a bowl.
Step 2
Bring water to a boil in a pot, add salt to reach a concentration of about 0.8%, and boil the pasta (100g).
Step 3
Add olive oil (1.5 tablespoons) to the bowl with the mentaiko.
Step 4
Do not drain the pasta fully; transfer it directly from the pot into the bowl.
Step 5
Add the pasta cooking water (1.5 tablespoons), toss well to emulsify, and create a thickened, creamy sauce.
Ingredients List
Important Notes
Using thin pasta is recommended so it coats easily with the mentaiko. 🍝
Since the skins are full of flavor, do not discard them; mince them finely to use as an ingredient. 💡
Mixing the olive oil and pasta water thoroughly creates an emulsion, providing a rich flavor without needing extra seasonings. 🔥
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