Saucey: Mentaiko
Saucey is a Tablecrafter series on inventing and modifying sauces, packaging them, and recommending pairings.
An Asian delicacy, mentaiko originated from Korea and found its way to Japan at the end of World War 2. In our recipe, marinated roe goes beyond flavoring the traditional onigiri and sake. Made with either the roe of cod or pollock, this dish comes in a variety of flavors and colors. Surprisingly accessible in Japan, you can find these at airports and train stations!
Recently, it has gone through a phase of reinvention — finding itself a part of the popular mentaiko pasta. A dish with a range of textures, thick and unctuous from the cream sauce that features the salty roe. Who knew this popular dish was so easy, in fact, you can forget the stove — this doesn’t require cooking! (Except for the noodles, that is)
Mentaiko Pasta
Yield: 2–4 servings
Time: 10 minutes
Ingredients:
- 1 piece mentaiko
- 4 tbsp Japanese mayonnaise
- ¼ cup cream
- ½ tsp soy sauce
- 1 package udon
- nori, shredded for garnish
Procedure:
- Make a lengthwise slit through the sac membrane of the mentaiko and scrape out the roe with a knife or spoon. Discard the sac membrane.
- In a large bowl, combine mentaiko and Japanese mayonnaise. Add the heavy cream and soy sauce.
- In a pot, boil water to pre-heat udon noodles. Once the water boils, cook udon according to the package and drain.
- Add cooked udon to the mentaiko mixture and toss well until it is evenly coated with the sauce.
- Garnish the pasta with shredded nori.
What did you have with our Mentaiko sauce? Let us know your sauce combinations on hello@tablecrafter.com. We’re excited to hear more from you!
