How to Make the Perfect Japanese Mentaiko Pasta
Japanese-Italian · Easy · 22 min · 2 servings
A beloved Japanese-Italian fusion pasta that combines spicy pollock roe with butter and cream for an umami-packed sauce. It is a staple of Japanese kissaten cafes and home kitchens alike, offering a deeply savory experience unlike any Western pasta dish.
Why this recipe works
This Japanese Mentaiko Pasta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 22 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 610 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 200 g spaghetti
- 3 sacs mentaiko spicy pollock roe
- 2 tbsp unsalted butter
- 3 tbsp heavy cream
- 1 tbsp soy sauce
- 4 sheets nori cut into thin strips
Step by step instructions
Step 1: Prepare the Mentaiko
Slit each mentaiko sac lengthwise and use a spoon to scrape out all the tiny pink eggs into a large mixing bowl. Add softened butter, heavy cream, and soy sauce, then stir gently to combine into a sauce.
Step 2: Cook the Pasta
Bring a large pot of lightly salted water to a boil and cook spaghetti according to package directions until al dente. Reserve 60ml of pasta water before draining.
Step 3: Combine and Toss
Add the hot drained pasta directly to the bowl with the mentaiko sauce. Toss quickly and vigorously, adding splashes of reserved pasta water to loosen the sauce into a silky coating. The residual heat from the pasta will gently cook the roe.
Step 4: Garnish and Serve
Divide the pasta between two bowls and top generously with thin strips of nori. Serve immediately while the pasta is still warm and the roe is just barely cooked.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- mentaiko spicy pollock roe → tarako unseasoned pollock roe for a milder non-spicy version
- heavy cream → full-fat creme fraiche for a tangier and slightly richer sauce
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the mentaiko over direct heat which turns the roe gray and rubbery instead of keeping it vibrant and lightly cooked
- Oversalting the pasta water since mentaiko and soy sauce already contribute significant saltiness to the final dish
Nutrition facts
Per serving: 610 calories, 24g protein, 68g carbs, 28g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →