Simple Way to Prepare Speedy Cod Roe Pasta (Mentaiko Pasta)

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cod roe pasta (mentaiko pasta). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Cod Roe Pasta (Mentaiko Pasta) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Cod Roe Pasta (Mentaiko Pasta) is something which I have loved my entire life. They’re fine and they look fantastic.

A Japanese-invented pasta, Mentaiko Pasta is a spaghetti coated with brined spicy cod roe with Japanese seasonings and butter. It is a very quick and simple pasta, and so tasty. Mentaiko Pasta is a must-try yōshoku (Japanese-style Western food)! In September, Nagi published her Tokyo Guide in RecipeTin Eats.

To get started with this particular recipe, we have to first prepare a few components. You can cook cod roe pasta (mentaiko pasta) using 4 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Cod Roe Pasta (Mentaiko Pasta):

1. Get 400 g spaghetti
2. Get 2 small cod roe sacks
3. Make ready 4 tablespoons extra virgin olive oil
4. Prepare 1 sheet Japanese seaweed (nori)

Hitomi places a bowl of buttery mentaiko pasta and mushrooms in front of me in the end. Gosh, it looks glossy and creamy. This classic Tokyo pasta dish, adapted from a recipe by chef Tadashi Ono, gets pungent flavor from the spicy marinated pollock roe called mentaiko. We highly recommend using lots of butter,.

Instructions to make Cod Roe Pasta (Mentaiko Pasta):

1. Boil the spaghetti. While the pasta is cooking, mix the cod roe and olive oil in a large bowl and mix.
2. Once the pasta is cooked, drain and cool it (by tossing it in the strainer and blowing on it). This is so the cod roe does not cook. Transfer the pasta into the cod roe and olive oil mixture and mix.
3. Plate the pasta and cut nori into strips, sprinkling on top.

This classic Tokyo pasta dish, adapted from a recipe by chef Tadashi Ono, gets pungent flavor from the spicy marinated pollock roe called mentaiko. We highly recommend using lots of butter,. Mentaiko (明太子) is chili-spiced salted roe of pollack or cod and it is usually used as a filling for Onigiri (rice ball). You can find mentaiko in either refrigerated or frozen section of Japanese supermarkets. I did not use colored mentaiko because I want to avoid artificial coloring; therefore, my mentaiko pasta looks less pink/orange.

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