This was what I wanted to buy from Meidi-Ya was mentaiko.
Mentaiko is walleye pollack roe pickled with salt and chili powder, and is a common ingredient in Japanese cuisine. While walking around in the fresh fish section, I found that the supermarket also stocked raw fugu and all kinds of raw fish. I ended up with the mentaiko, sakura ebi and box of green tea leaves with brown rice.
To prepare the pasta, I had to open up the egg sacks and extract the eggs. What I was left with was a mass of pickled fish eggs.
I then combined Japanese mayo, soy sauce, mirin, rice vinegar, ground sesame seed and mentaiko to create the pasta sauce.
Recipe
Mentaiko, set some aside for garnish
150 g Angel Hair Pasta
1/4 cup Japanese mayonnaise
1 tbsp Rice vinegar
1 tbsp Sesame seeds, roasted and ground
1 tsp Light soy sauce
1 tsp Mirin
Spring onions thinly sliced
Directions:
Slit open the mentaiko sac. Using a spoon, gently scrap out all the roe and discard the sac.
Bring a large pot of salted water to a boil, cook pasta as directed to al dente.
Meanwhile, in a bowl, using a whisk, combine Japanese mayonnaise, rice vinegar, ground sesame, soy sauce and mirin. Use a wooden spoon or a rubber spatula and gentle stir in the mentaiko.
Drain pasta and toss with the prepared sauce. Transfer to a serving dish, garnish with spring onions and top off with mentaiko. Eat immediately.
Mentaiko is walleye pollack roe pickled with salt and chili powder, and is a common ingredient in Japanese cuisine. While walking around in the fresh fish section, I found that the supermarket also stocked raw fugu and all kinds of raw fish. I ended up with the mentaiko, sakura ebi and box of green tea leaves with brown rice.To prepare the pasta, I had to open up the egg sacks and extract the eggs. What I was left with was a mass of pickled fish eggs.
I then combined Japanese mayo, soy sauce, mirin, rice vinegar, ground sesame seed and mentaiko to create the pasta sauce.
Recipe Mentaiko, set some aside for garnish
150 g Angel Hair Pasta
1/4 cup Japanese mayonnaise
1 tbsp Rice vinegar
1 tbsp Sesame seeds, roasted and ground
1 tsp Light soy sauce
1 tsp Mirin
Spring onions thinly sliced
Directions:
Slit open the mentaiko sac. Using a spoon, gently scrap out all the roe and discard the sac.
Bring a large pot of salted water to a boil, cook pasta as directed to al dente.
Meanwhile, in a bowl, using a whisk, combine Japanese mayonnaise, rice vinegar, ground sesame, soy sauce and mirin. Use a wooden spoon or a rubber spatula and gentle stir in the mentaiko.
Drain pasta and toss with the prepared sauce. Transfer to a serving dish, garnish with spring onions and top off with mentaiko. Eat immediately.
No comments:
Post a Comment