Mentaiko Pasta recipe - ingredients, nutrition and when to eat it
This pasta brings together the salty umami of mentaiko and the rich flavor of butter.
This pasta brings together the salty umami of mentaiko and the rich flavor of butter. Topping it with finely shredded nori adds a hint of the sea, making it ideal for a simple lunch or satisfying dinner.
Japanese · 10 minutes to cook
Nutrition (per 286.3g serving): 431.6 kcal · protein 17.6g · carbohydrate 56.7g · fat 13.9g · sodium 753.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mentaiko becomes firm if cooked too long over high heat, so mix it briefly over low heat.
Tips: Reserve 2 tablespoons of the pasta cooking water to help the sauce blend smoothly.
Tips: Add the nori just before eating so its crisp aroma stays fresh.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Salted pollock roe — 40 g
- Butter — 1 Tbsp
- Roasted seaweed — 1 sheet
- Garlic — 1 pc
- Milk — 3 Tbsp
- Ground black pepper — 1 pinch