Mentaiko Pasta
Have you had mentaiko before? It makes great pasta! Mentaiko is spicy pollock roe, and you can find it in Japanese grocery stores. I removed the membrane, but it’s totally edible. I chose a spicy variety called 'karashi mentaiko,' but if you prefer something milder, go for 'tarako.' I like to use the fresh kind, but if it’s difficult to find, you can get canned pollock roe at Korean or Russian grocery stores. This time, I’m making pasta, but it’s also a great filling for onigiri. Mentaiko pasta is a staple wafu pasta. This recipe is super simple! You can make it in less than 30 minutes.
What Is Mentaiko?
Mentaiko is marinated pollock roe and a beloved ingredient in Japanese cooking. The word “mentaiko” comes from the Korean word for pollock, myeongtae (명태), combined with the Japanese word ko, meaning “child” or “roe.” Together, the name literally refers to pollock roe.
You may also come across another type of pollock roe called tarako. While the two are closely related, they are not the same. Tarako is simply salted roe, traditionally made from Alaska pollock. Mentaiko, on the other hand, is also made from salted Alaska pollock roe but is further seasoned in a marinade that typically includes chili peppers and other flavorings.
In simple terms, the main difference between tarako and mentaiko comes down to seasoning. If chili peppers are used, it becomes mentaiko. If not, it remains tarako. The vibrant red color of mentaiko comes from the chili peppers, while tarako is usually a softer pink. The chili peppers add not only color but also heat, so if you have a lower tolerance for spicy food, tarako is the better choice. The term mentaiko, especially karashi mentaiko, is specifically used for products made from Alaska pollock roe. This distinction matters in Japan, where naming and ingredient standards are taken seriously.
What Is Wafu Pasta?
Wafu pasta refers to pasta dishes made with Japanese flavors and ingredients. The word “wafu” means “Japanese style,” so wafu pasta blends classic pasta with ingredients like soy sauce, miso, nori, shiso leaves, and other Japanese seasonings.
Mentaiko pasta, sometimes labeled as tarako pasta, is one of the most iconic wafu pasta dishes. It is widely available in Japan, both at restaurants and as pre made pasta sauces sold at grocery stores.
Mentaiko Pasta and Why I Love It
Mentaiko pasta is one of my personal favorite wafu pasta dishes. When I was living in Japan, it was something I often reached for on days when I didn’t feel like cooking. You simply boil pasta and mix it with the mentaiko sauce. Many of the pre made versions even come with thinly sliced nori for garnish, which makes it feel complete with very little effort.
It is comforting, rich, and savory, with just enough heat to keep things interesting.
Where to Find Mentaiko
You can usually find mentaiko at Japanese or Korean grocery stores in the fish or refrigerated section. There are canned versions available, though I haven’t personally tried them. If you are not planning to use fresh mentaiko within about five days, I recommend freezing it until you are ready to use it.
Mentaiko is delicious in many ways beyond pasta. I love eating it on top of a freshly cooked bowl of rice or stuffed into onigiri. This next suggestion is very untraditional, but spreading mentaiko on a baguette with butter is surprisingly good. Trust me on this one.
Notes on This Recipe
For this recipe, I used Kewpie mayonnaise, which I highly recommend over other types of mayo. Its richness and slight sweetness work especially well with mentaiko. I used spaghetti, but bucatini or even udon noodles would also work beautifully.
I finished the dish with thinly cut nori, but if you can find shiso leaves, I highly recommend using them. They add a fresh, herbal note that pairs so well with the creamy sauce. I wish I could find shiso leaves more easily in my neighborhood. Maybe I should grow my own.
I know truffle oil is not everyone’s favorite, but in this recipe, a small amount adds extra umph. If you don’t have it or prefer to skip it, that is totally fine.
This is a simple and quick recipe, perfect for busy days. If you are visiting a Japanese grocery store, make sure to grab tarako or mentaiko. Thank you so much for reading and stopping by. You can also find a video version of this recipe on my Instagram, TikTok, and YouTube Shorts.
Mentaiko Pasta
Prep time 10 min
Cooking time: 15 min
Total 25 min
Serves 2
Ingredients
200g spaghetti
2 cod roes
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon Kewpie mayo
1 clove garlic, grated
1 tablespoon butter
1-2 teaspoons truffle oil
Nori for garnish
Preparation
Bring a large pot of salted water to a boil.
Using a small paring knife, scrape the pollock roe from its membrane. (The membrane is edible, so you can skip this step, but I usually scrape it off for a smoother texture.) Set aside.
In a small saucepan, add mirin and soy sauce, and bring to a boil. Remove from heat and pour it into a large bowl. (You’ll be adding the spaghetti here, so use a large enough bowl.) Add mayonnaise and mix well. No need to emulsify at this point.
Add the mentaiko and grated garlic in the bowl and mix well. Set aside.
Cook the pasta according to the package instructions, then drain.
Add the cooked pasta to the bowl with the mentaiko mixture and add butter. Toss evenly with tongs. Add truffle oil.
Garnish with cut nori or finely sliced shiso leaves.