Mentaiko Pasta (Pasta with Cod Roe)

This mentaiko pasta is SO creamy and delicious! Seasoned with cod roe, this wafu-style dish is a perfect Japanese fusion meal that comes together in just minutes!

I've recently discovered that one of my favorite types of food in the world is a Japanese fusion style food. Specifically with regard to noodles and pasta. In fact, when I attended the NYC Wine & Food Festival recently, I got to try more of this food (it was truffle cream ramen – SO GOOD!!).

Mentaiko is a type of seasoned cod roe, often served with sushi. It is very similar to the Greek tarama that is found in the popular Greek dip, taramasalata. The roe has a slightly briny and salty flavor that goes so well with creamy sauces and dips. It adds just a subtle hint of fish flavor to this mentaiko pasta!

If you're looking for a recipe that uses the more expensive fish roe, caviar, check out my Truffle Deviled Eggs with Caviar!

Table of Contents:

• 📖 Recipe Origins
• 🎥 Watch the video of this recipe
• Why you'll love this Mentaiko Pasta
• 🥘 What you need for this recipe
• 📋 How to make Mentaiko Pasta
• 💭 Expert Tips & Tricks
• Recipe FAQs
• Related Recipes
• 📖 Recipe

📖 Recipe Origins

This pasta with cod roe is a type of wafu-style pasta, which is one of my favorite types of food!

"Wafu" means "Japanese style" and it can refer to almost anything that is done in the Japanese style. And, believe it or not, wafu spaghetti is actually quite popular! There isn't an exact recipe, but it usually combines Italian and Japanese ingredients, such as using soy sauce with butter, seaweed with parmesan, fish roe with cream, and – of course – using traditional Italian spaghetti.

This style of mentaiko pasta sauce is often seen in Japanese udon restaurants using udon noodles either in a sauce like this is, or in a mentaiko cream broth! Both are incredibly delicious.

🎥 Watch the video of this recipe

Why you'll love this Mentaiko Pasta

• It's remarkably easy. Seriously, this mentaiko pasta doesn't require any chopping (except for an optional garnish) and you just whisk all the sauce ingredients together and add pasta!
• Creamy, savory, and delicious. This dish is rich and savory, but also perfectly balanced as the fish roe cuts through the richness.
• Impressive. It looks super impressive, no one will know how easy it was!

🥘 What you need for this recipe

Ingredients and Substitutions:

• Mentaiko (Cod Roe) - You can probably find this at many Asian markets. It is often called pollack roe or salted cod roe. Alternatively, if you can find a jar of tarama (from the Greek taramasalata dip), that is very similar.
• Spaghetti - I used a high-quality Italian spaghetti called spaghetti chitarra. This is just a square-shaped spaghetti rather than round, but I feel it worked very well here! Any long pasta or noodle will work, including gluten free variations.
• Heavy Cream - This is the base of the sauce, I don't recommend skipping or substituting this ingredient.
• Butter - I used salted butter, but unsalted is okay too.
• Soy Sauce - Just a small amount for added flavor. Do not use dark soy sauce as it will color the dish too much. If gluten-free, use tamari or coconut aminos.

Tools and Equipment

• Medium Pot
• Medium mixing bowl - I recommend making the sauce in a mixing bowl and adding the pasta straight to it so that the mentaiko doesn't cook.
• Whisk

📋 How to make Mentaiko Pasta

Step 1: Cook the Pasta

Bring a medium pot of salted water to a boil and cook pasta according to package instructions.

Drain and set aside a small amount of pasta water, just in case.

Add the pasta back the dry pot and add butter.

Combine until melted.

Step 2: Make the Sauce

In a medium sized mixing bowl, add heavy cream, mentaiko, and soy sauce.

Gently whisk to combine.

Add the cooked and buttered pasta to the mixing bowl.

Toss to combine thoroughly.

Step 3: Finishing Touches

Season with salt and pepper to taste.

If desired, slice scallions, nori, or shiso (ooba) for garnish.

Serve pasta warm and spoon any leftover sauce on top of the pasta.

💭 Expert Tips & Tricks

• You can probably find mentaiko at many Asian markets. It is often called pollack roe or salted cod roe. Alternatively, if you can find a jar of tarama (from the Greek taramasalata dip), that is very similar.
• Salt with caution. Be sure to taste before salting and add salt slowly. If using salted butter and soy sauce, the dish is already rather salty. Be careful not to over salt.
• This recipe can easy be made gluten free by using your favorite gluten free pasta or noodles and using tamari or coconut aminos instead.

Recipe FAQs

Related Recipes

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📖 Recipe