Japanese Mentaiko Spaghetti Recipe

Cooking Directions

• STEP 1.Cook the spaghetti according to package instructions until al dente.
• STEP 2.In a large pan, heat olive oil over medium heat and add minced garlic. Cook until fragrant.
• STEP 3.Add the mentaiko to the pan and break it up with a spatula. Cook for a few minutes until the roe is heated through and starts to melt.
• STEP 4.Add heavy cream to the pan and stir well to combine with the mentaiko. Cook for a few more minutes until the sauce thickens slightly.
• STEP 5.Add the cooked spaghetti to the pan and toss well to coat the pasta with the sauce.
• STEP 6.Serve the Japanese Mentaiko Spaghetti hot and garnish with chopped green onions and nori seaweed, if desired.

Cooking Tips

• Make sure to cook the spaghetti al dente, as it will continue to cook slightly when tossed with the sauce.
• Adjust the spiciness of the dish by adding more or less mentaiko according to your preference.
• For an extra umami flavor, sprinkle some bonito flakes on top of the finished dish.

Storage and Serving

• Japanese Mentaiko Spaghetti is best served immediately while hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan with a splash of cream or milk to revive the creamy texture.