My boyfriend's Japanese-American and he passed away last month. We tried this at a restaurant a little before he passed and we always cook together so he wanted to make this together but we never got to. Gonna make this recipe and put it on his alter (:
I hope you enjoy it! I have two versions of this a lighter one made with olive oil and this one. Both styles are found in Japan, so you might want to check the. other one out too to see which one lines up more closely with the one you had while you were here.
@@NoRecipes I did! I'm so glad I found your video. Unfortunately, the first time I made it, it was a disaster as I didn't look up any recipes. 😅(Not only was it incredibly bland, I even accidentally cooked the mentaiko!) But thanks to you, I was able to make it successfully the 2nd time around! Thank you very much. It was delicious.
The mentaiko pasta looks really delicious! I have heard about this and I have seen photos, but I've never seen a cooking video. Thank you for teaching us! Mentaiko pasta is really beautiful, and the color seems perfect for this season of the year. Sending many good wishes your way. :-)
Thanks Erin! I never really thought of it as springy until I was styling the shots for this and used some sakura we had laying around the house😆 Hope you had a good weekend!
Thanks for posting this recipe. I read your blog and in it you mentioned the restaurant Kabe No Ana in Tokyo. I actually worked at the Kabe No Ana branch in Hawaii while I was in college in the 80s. We served 2 styles of mentaiko spaghetti. My favorite was mentaiko mayonaise where Japanese mayo was used for the fat and sauce. It was freaking oishi! I used to make it at home but after moving back to the mainland I forgot about it since mentaiko was hard to come by. The Japanese chefs taught me how to make it but I have now forgotten. Thanks for this recipe. Now I will give it a try again. Btw, Kabe No Ana had some amazing pasta dishes and great food. It was a lot of fun working there.
Thanks for sharing your story! I had no idea they had international outposts at one point, it's so interesting to get context like this. Mentaiko mayo is a popular combo here to use as a sauce, but I'm not a huge fan of mayo which is why I used cream for this recipe. If you want to try and reproduce it, you should be able to replace some of the cream with Japanese mayonnaise (like kewpie).
@@NoRecipes now I can't wait to get out and get some mentaiko so I can have some delicious flavor memories. Side note, did you know Beat Takeshi also had a curry restaurant, Kitano Indo Curry? I worked at the Hawaii location after Kabe No Ana. He would come in every so often, cool guy.
@@rcorb3101 I knew he had a few restaurants, but didn't know specifically about a curry restaurant, that's a cool story! Haven't seen him in any films recently, but he shows up on TV from time to time here in Japan.
I first tried this as the S&B instant packet.... I didn't know it's this easy to make... There's a local store that sells the frozen mentaiko.. do you think frozen is okay.. just thaw it?
Hi Aniini, yes that should work fine. I don't think the S&B packets use a cream based sauce, so if you want it to be more similar to that, you may want to skip the cream and add a little bit of butter or oil instead.
Hi Kevin, good question! In Japan when this recipe was invented my guess is that it was next to impossible to find real Parmigiano Reggiano, so it may actually be more accurate to use parmesan if you're trying to create the taste of the original pasta 😆
Mentaiko is absolutely awesome. I would eat it anytime and any variation. Mentaiko Onigiri, Mentaiko popcorn. I would eat Mentaiko pasta at Kitchen Street in Tokyo station pasta restaurant...but just saw, Kitchen street is permanently closed :( Nooooooo...damn Covid :(
Hi Alexis, I used a cream that was about 35% butterfat for this, but a higher butterfat content will make a more rich pasta while one with a lower butterfat content will make a lighter pasta. I also have a recipe without using any cream here (personally I like it better without cream): th-cam.com/video/rSx2ou1hNVk/w-d-xo.html
is mentaiko/tarako a commonly available item in the average japanese market in the states? There is a market I can visit, but it's somewhat small. It does have a small refrigerator/freezer section with some fresh produce. I know you can't have the answer about my particular store, but what are my 'odds?'
Hi Alice, I would not recommend it. Masago has much larger eggs that have a very different texture from mentaiko. It also doesn't let itself well to being cooked (the eggs become hard). If you can't find mentaiko, you'll probably get a closer flavor by using anchovies and chili flakes (though anchovies are much more salty so won't need nearly as much).
Depending on where you live find a japanese restaurant that serves this dish or if your area doesn't have many japanese restaurants you can order mentaiko online if u are willing.
You could do it, but that would fully cook the mentaiko. The idea with it in this sauce is that its only partially cooked. You'll also probably need to reserve some of the pasta boiling liquid and add it in as you toss the pasta with the sauce because the extra heat will cause more of the sauce to evaporate/soak into the pasta and will start sticking together.
@@NoRecipes thank you for the recommendation we made a naporitan the other week for our special was good I will check this out I tried a udon noodle version of the creamy mentakio and I liked it haven't tried the non creamy version we sell alot of mazemen/dry noodle so I'm interested thank you
This looks awesome! Have to say, while I love shiso, I've never found a grocery market in the U.S. that sells it. I've only been able to eat what I grow and, alas, shiso is a very difficult thing to grow. At least for me.
Jay Quintana I am not sure where you live. I live in California, in the San Francisco Bay Area. It can be hard to find shiso leaves here also, but we can find them in Asian grocery stores like 99 Ranch. If there is a Japanese or Korean market in your area, they are even more likely to have shiso leaves. Also, I think you can just use the cut nori if you want to make this dish, and shiso leaves are not available.
Hi Jay, as Erin mentioned you should be able to get it at Japanese grocery stores like Nijiya or Mitsuwa. As for growing it, they need humidity and shade. If you grow it in full sunlight, the leaves will get tough.
No Recipes I'm not sure where @Jay Quintana lives. Nijiya and Mitsuwa are wonderful stores and would be a good choice. If they do not have locations near him, 99 Ranch might be another place to try. They have more locations. I have seen shiso leaves at 99 Ranch, at least some of the time.
Hi UnorthodoxThing, Shiso is is a part of the mint family, but so is almost every herb we eat including basil, thyme, lavender, oregano, sage, etc. Mint does not taste anything like shiso and I think it would make quite an unpleasant pairing with Mentaiko which is why I wouldn't recommend it, but you're welcome to try.
@@hyfytale9577 If you can't find shiso, basil would taste good as well (though it still doesn't taste like shiso), I sometimes add a bit of pesto to my mentaiko pasta. 😉
Hi Tom the spice is up to the Mentaiko some brands are more spicy than others. Also make sure you're using mentaiko and not tarako. The latter has no chili added and is not spicy at all.
![ILLSLICK - WINTER IS COMING [Official Video]](http://i.ytimg.com/vi/dwTMeM1zIhQ/mqdefault.jpg)
My boyfriend's Japanese-American and he passed away last month. We tried this at a restaurant a little before he passed and we always cook together so he wanted to make this together but we never got to. Gonna make this recipe and put it on his alter (:
Then ima eat it for the both of us so it won't go to waste 👀
I'm so sorry to hear about your loss😢 I hope this was able to bring some good memories.
I had this when I went to Japan last year and I was really surprised by how much I loved it! I’m definitely going to try to make it!
I hope you enjoy it! I have two versions of this a lighter one made with olive oil and this one. Both styles are found in Japan, so you might want to check the. other one out too to see which one lines up more closely with the one you had while you were here.
I also have a recipe for a lighter version without the cream that I personally prefer: th-cam.com/video/rSx2ou1hNVk/w-d-xo.html
This one with shrimps
Reserve some pasta water before draining, you can loosen the sauce with it so it doesn't clump up as it cools
My first time trying this was at 7-11 Japan. It is delicious. A must try.
Why the heck did I watch this in the wee hours of the morning?! Pure torture! I am looking forward to making this when I wake up. 😍
Hope you had a chance to make it during waking hours!
@@NoRecipes I did! I'm so glad I found your video. Unfortunately, the first time I made it, it was a disaster as I didn't look up any recipes. 😅(Not only was it incredibly bland, I even accidentally cooked the mentaiko!)
But thanks to you, I was able to make it successfully the 2nd time around! Thank you very much. It was delicious.
@@Nurie. Happy to hear you enjoyed it!
The mentaiko pasta looks really delicious! I have heard about this and I have seen photos, but I've never seen a cooking video. Thank you for teaching us! Mentaiko pasta is really beautiful, and the color seems perfect for this season of the year. Sending many good wishes your way. :-)
Thanks Erin! I never really thought of it as springy until I was styling the shots for this and used some sakura we had laying around the house😆 Hope you had a good weekend!
Mentaiko is not Japanese food!!!!! It's Korean food myunglan jut
@@피노키오-x8n really
Hi from 🇯🇵
Thanks for yummy recipe 🙏🙏🙏
You're welcome!
First time i saw this pasta was in a vlog about Saizeriya in Tokyo. 😋
do you need to cool down the cream before or just can use it right away from the fridge?
Straight from the fridge is fine.
Thanks for posting this recipe. I read your blog and in it you mentioned the restaurant Kabe No Ana in Tokyo. I actually worked at the Kabe No Ana branch in Hawaii while I was in college in the 80s. We served 2 styles of mentaiko spaghetti. My favorite was mentaiko mayonaise where Japanese mayo was used for the fat and sauce. It was freaking oishi! I used to make it at home but after moving back to the mainland I forgot about it since mentaiko was hard to come by. The Japanese chefs taught me how to make it but I have now forgotten. Thanks for this recipe. Now I will give it a try again.
Btw, Kabe No Ana had some amazing pasta dishes and great food. It was a lot of fun working there.
Thanks for sharing your story! I had no idea they had international outposts at one point, it's so interesting to get context like this. Mentaiko mayo is a popular combo here to use as a sauce, but I'm not a huge fan of mayo which is why I used cream for this recipe. If you want to try and reproduce it, you should be able to replace some of the cream with Japanese mayonnaise (like kewpie).
@@NoRecipes now I can't wait to get out and get some mentaiko so I can have some delicious flavor memories. Side note, did you know Beat Takeshi also had a curry restaurant, Kitano Indo Curry? I worked at the Hawaii location after Kabe No Ana. He would come in every so often, cool guy.
@@rcorb3101 I knew he had a few restaurants, but didn't know specifically about a curry restaurant, that's a cool story! Haven't seen him in any films recently, but he shows up on TV from time to time here in Japan.
I first tried this as the S&B instant packet.... I didn't know it's this easy to make... There's a local store that sells the frozen mentaiko.. do you think frozen is okay.. just thaw it?
Hi Aniini, yes that should work fine. I don't think the S&B packets use a cream based sauce, so if you want it to be more similar to that, you may want to skip the cream and add a little bit of butter or oil instead.
@berry more is Mayo a good sub for cream/milk or should we be also adding cream/milk in..?
Hi do you think I can use milk instead of Half&Half? Thank you
Hi Matt, half & half is just a mixture of milk and cream. You can substitute with a 50:50 mix. Using milk alone won't be as creamy.
look so delicious! I will have this for dinner!
Thanks! I hope you enjoy it !
Will try this tonight for dinner. Thanks Chef Mark!!! ☺️
You're welcome! I hope you enjoy it!
I didn't know about this! Perfect fusion food!😀 Going to the favs list for sure! Loved the tips at the end! Awesome Marc!! 👍👍
Glad I could show you something new! I hope you enjoy it!
Complimenti è un piatto veramente interessante.
Does the pasta get cool down if you add it into the half and half? I want to sever it hot.
It doesn't cool it down a ton.
I loved your recipe 😋😋😋😋
I'm so glad to hear it, thanks for taking the time to let me know!
Wow my favorite 😊😋
Konichiwa Mark! Once again, this was a hit! OISHIIKATTA! The kids loved it! Arigato once again for sharing your recipe! 🐟🥚🍝🙂
Glad to hear your family enjoyed it! Thanks for sharing!
@@NoRecipes Making it again tonight! 🌶🥬🍜🐟🥚🙂
@@e-o-1085 Glad to hear it! I'm working on a pasta recipe using nori as the main ingredient. so keep an eye out for that.
Tarako, Tarako, seriously Kewpie's creepy Tarako baby commercials brought me here!
Hahaha I had to Google that and it was creepy indeed!
I love your recipes
Thanks!😄
Fascinating lesson on how to cook Mentaiko Pasta! However, I do have one question. Can I substitute the Parmigiano Reggiano with Parmesan Cheese?
Hi Kevin, good question! In Japan when this recipe was invented my guess is that it was next to impossible to find real Parmigiano Reggiano, so it may actually be more accurate to use parmesan if you're trying to create the taste of the original pasta 😆
Mentaiko is absolutely awesome. I would eat it anytime and any variation. Mentaiko Onigiri, Mentaiko popcorn. I would eat Mentaiko pasta at Kitchen Street in Tokyo station pasta restaurant...but just saw, Kitchen street is permanently closed :( Nooooooo...damn Covid :(
Wow I love the idea of Mentaiko popcorn! As for Kitchen Street, there are still lots of great food courts in and around Tokyo station.
Hello, for the cream. Any specific type of cream to use? Thanks
Hi Alexis, I used a cream that was about 35% butterfat for this, but a higher butterfat content will make a more rich pasta while one with a lower butterfat content will make a lighter pasta. I also have a recipe without using any cream here (personally I like it better without cream): th-cam.com/video/rSx2ou1hNVk/w-d-xo.html
@@NoRecipes Thanks for the reply😊
Hi there, would you please repeat naming the optional ingredient for "citrusy zing"? I can't seem to find it on your blog page. Thanks
Hi Sylvia, the ingredient is Yuzu Kosho. It's a chili paste made with green chili peppers and green yuzu zest.
@@NoRecipes Awesome, thanks. I made the pasta last night and it was so delicious. Thanks for sharing.
@@sylviatt82 I'm glad to hear you enjoyed it!
is mentaiko/tarako a commonly available item in the average japanese market in the states? There is a market I can visit, but it's somewhat small. It does have a small refrigerator/freezer section with some fresh produce. I know you can't have the answer about my particular store, but what are my 'odds?'
Hi Edmond, I’ve found it at Nijiya and Mitsuwa markets in the past, but not sure about others. You can also try Korean markets such as HMart
Would it be possible to replace mentaiko with masago if none of my local ASIAN markets have mentaiko??
Hi Alice, I would not recommend it. Masago has much larger eggs that have a very different texture from mentaiko. It also doesn't let itself well to being cooked (the eggs become hard). If you can't find mentaiko, you'll probably get a closer flavor by using anchovies and chili flakes (though anchovies are much more salty so won't need nearly as much).
Depending on where you live find a japanese restaurant that serves this dish or if your area doesn't have many japanese restaurants you can order mentaiko online if u are willing.
Go to ikea and buy kalles cod roe paste
Where can you buy mentaiko?
You'll have to look for it in Japanese or Asian grocery stores. It comes frozen. I've seen it for sale online occasionally.
instead of the cream/milk can i use a plain pre-packaged/canned alfredo sauce ?
Hi RJF, I wouldn't recommend it. Mentaiko is quite salty and any sauce mix is going to have salt already added.
@@NoRecipes i made it tonight, it turned out great. used the half'n half. i servered it as a side dish to filetmignon w/ lobster ^.^
thanks
@@rjf7023 Sounds like a luxurious meal! I'm glad to hear you enjoyed it!
omg it’s sooooo good. Me and my mom make this.
I'm so glad to hear you enjoyed it!
What if I heat up the sauce in the pan and toss the noodles in with it
You could do it, but that would fully cook the mentaiko. The idea with it in this sauce is that its only partially cooked. You'll also probably need to reserve some of the pasta boiling liquid and add it in as you toss the pasta with the sauce because the extra heat will cause more of the sauce to evaporate/soak into the pasta and will start sticking together.
@@NoRecipes okay cool thanks for the reply looking for ideas we have specials at the ramen shop I work at so I'll be doing some testing thanks 🙏
@@luketexas This can also be done with ramen. Personally I prefer the non-cream version of this though: th-cam.com/video/rSx2ou1hNVk/w-d-xo.html
@@NoRecipes thank you for the recommendation we made a naporitan the other week for our special was good I will check this out I tried a udon noodle version of the creamy mentakio and I liked it haven't tried the non creamy version we sell alot of mazemen/dry noodle so I'm interested thank you
すごい。ありがと。
You're welcome Aruna!
saikou! gonna try it out, now!
I hope you enjoy it!
This looks awesome! Have to say, while I love shiso, I've never found a grocery market in the U.S. that sells it. I've only been able to eat what I grow and, alas, shiso is a very difficult thing to grow. At least for me.
Jay Quintana I am not sure where you live. I live in California, in the San Francisco Bay Area. It can be hard to find shiso leaves here also, but we can find them in Asian grocery stores like 99 Ranch. If there is a Japanese or Korean market in your area, they are even more likely to have shiso leaves. Also, I think you can just use the cut nori if you want to make this dish, and shiso leaves are not available.
Hi Jay, as Erin mentioned you should be able to get it at Japanese grocery stores like Nijiya or Mitsuwa. As for growing it, they need humidity and shade. If you grow it in full sunlight, the leaves will get tough.
No Recipes I'm not sure where @Jay Quintana lives. Nijiya and Mitsuwa are wonderful stores and would be a good choice. If they do not have locations near him, 99 Ranch might be another place to try. They have more locations. I have seen shiso leaves at 99 Ranch, at least some of the time.
so we can eat raw mentaiko? I cook for baby so I feel unsafe in my country
Mentaiko is usually eaten raw in Japan, but if you don't trust it where you live I wouldn't risk it as cod roe can have parasites.
This would be a bit too rich for a baby
you sound like magic man from adventure time
Shiso is part of the mint family. Why not substitute it with mint instead of parsley?
Hi UnorthodoxThing, Shiso is is a part of the mint family, but so is almost every herb we eat including basil, thyme, lavender, oregano, sage, etc. Mint does not taste anything like shiso and I think it would make quite an unpleasant pairing with Mentaiko which is why I wouldn't recommend it, but you're welcome to try.
@@NoRecipes Oh, that I didn't know. I gotta try shiso.
@@hyfytale9577 If you can't find shiso, basil would taste good as well (though it still doesn't taste like shiso), I sometimes add a bit of pesto to my mentaiko pasta. 😉
Q delícia.... amo mentaiko.... oishiiiii
Obrigado!
why is it spicy? There's nothing in it that's spicy.
Hi Tom the spice is up to the Mentaiko some brands are more spicy than others. Also make sure you're using mentaiko and not tarako. The latter has no chili added and is not spicy at all.
talk
to much
Umm... do you realize how ironic your comment is? No one asked for your opinion.
where is enemy?
enemy?