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Ingredients:
2 sacks mentaiko (cod roe)
2 tbsp melted butter
2 tbsp milk
1 tbsp japanese mayo (kewpie mayo)
1 tbsp soy sauce
black pepper
squid sashimi (optional)
lemon (optional)
3 shiso leaves (for garnish)
Instructions:
Prepare sauce - combine melted butter, milk, japanese mayo, soy sauce and black pepper in a bowl (large enough to fit the cooked pasta), slice open the mentaiko sacks and use a spoon to squeeze out the roe into the same bowl
Cook pasta - in salted boiling water, cook pasta till al dente
Combine - add cooked pasta into bowl with sauce mixture and mix until well combined (add in optional squid sashimi)
Serve it up - plate it up, add julienned shiso leaves and freshly ground black pepper on top, optionally squeeze some lemon juice
Enjoy!
Not the biggest fan of mayo / creamy texture? Check out this classic mentaiko recipe instead:
Ingredients:
2 sacks mentaiko (cod roe)
2 tbsp melted butter
1 tbsp olive oil
1-2 cloves garlic
black pepper
3 shiso leaves (for garnish)
Instructions:
Prepare garlic oil - slice garlic cloves, add olive oil onto pan, slowly heat garlic slices to create garlic-infused oil
Prepare sauce - combine melted butter, garlic oil and black pepper in a bowl (large enough to fit the cooked pasta), slice open the mentaiko sacks and use a spoon to squeeze out the roe into the same bowl
Cook pasta - in salted boiling water, cook pasta till al dente
Combine - add cooked pasta into bowl with sauce mixture and mix until well combined
Serve it up - plate it up, add julienned shiso leaves and freshly ground black pepper on top
Enjoy!
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