Mentaiko is the official “omiyage” from Fukuoka. It is a marinated roe of pollock which is usually a topping for rice. Fukuoka is known for having the best mentaiko in Japan which explains why it is such a popular omiyage. Here I tried to make something different by using mentaiko as a sauce for pasta. I hope you like my little creation.
Ingredients (serves 2):
- 50g Mentaiko
- 200g Spaghetti (1.6mm spaghetti is recommended)
- 1 -2 cloves of garlic (chopped)
- 2 dry chili
- 5 big spoons (75ml) of olive oil
- 3 sheets of Nori (dry seaweed for sushi)
1. Remove skin of Mentaiko.
2. Cut nori using scissors.
3. Boil spaghetti. 1 min shorter than instructed. (In the case of 1.6 mm, 8 min)
4. Stir garlic and chili with 3 big spoon of olive oil until garlic turns brown, right before spaghetti is ready. Remove the chili.
5. Turn off flame and add spaghetti and Mentaiko in the pan. Mix in afterheat. (It is dangerous to heat Mentaiko. It spatters!)
* Usually, Mentako only gives enough salt but if you prefer more salty taste, you can add some soy sauce when you mix.
6. Add 2 big spoons of olive oil right before it is served.
7. Serve hot and add Nori right before eating!