Mentaiko Pasta
This creamy Mentaiko Pasta features a luscious emulsion of mentaiko and butter, perfectly coating al dente spaghetti.
Contents (2 sections)▾
Ingredients
- 200 g spaghetti
- 60 g mentaiko (salted pollock roe)
- 30 g unsalted butter
- 2 tbsp pasta water
- 1 sheet nori, cut into strips
- 1-2 shiso leaves, for garnish (optional)
Steps
1. Bring a large pot of salted water to a boil (about 100°C). Add the spaghetti and cook according to package instructions (about 9 minutes) until al dente.
2. While the pasta is cooking, gently mash the mentaiko in a bowl and mix in 30 grams of butter until smooth.
3. Once the spaghetti is cooked, reserve 2 tablespoons (about 30 ml) of the pasta water, then drain the pasta.
4. In a large mixing bowl, combine the hot spaghetti with the mentaiko mixture and the reserved pasta water. Toss vigorously OFF the heat for about 1-2 minutes until a glossy emulsion forms.
5. If the mixture seems too thick, add a little more pasta water (1 tablespoon at a time) to achieve the desired creaminess.
6. Serve immediately, garnished with nori strips and shiso leaves if desired.
Why this works
Mentaiko pasta achieves its creamy texture through the technique of tossing hot spaghetti with mashed mentaiko and butter off the heat, creating a silky emulsion. The residual heat from the spaghetti gently warms the mentaiko without cooking it, preventing it from turning grainy. The butter adds richness, while the starchy pasta water helps bind the ingredients into a cohesive sauce. If the emulsion breaks or seems too thick, simply add a splash more of the reserved pasta water (approximately 15 ml) and toss again off the heat to restore that creamy consistency. Ensuring the mentaiko is properly chilled before use helps maintain its integrity during cooking, allowing you to enjoy the distinct flavor of the roe without compromising texture. The precision of time and temperature in this dish is crucial, as it ensures that each component melds perfectly, resulting in a harmonious balance of flavors and textures. This method highlights the beauty of simplicity in Japanese cuisine, where quality ingredients shine through with minimal intervention.
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