Butter Mentaiko Pasta
One piece of mentaiko (salted pollock roe) from the freezer is all you need. Sauté garlic and onion in butter, then stir in a sauce made from mentaiko and milk for a salty, creamy, savory pasta. Finish with shredded seaweed for extra aroma — a simple, satisfying bowl.
Servings1 serving
Cook timeUnder 30 min
DifficultyEasy
Ingredients
Ingredients
- Salted pollock roe1.5 pieces
- Spaghetti1 serving
- Onion1/4
- Garlic cloves4
- Butter2 tbsp
- Milk5 tbsp
- Soy sauce1 tbsp
- Shredded seaweed (nori)A little
Directions
- 1
Peel the mentaiko, julienne the onion, and thinly slice the garlic cloves.
- 2
In a bowl, mix the mentaiko, milk, and soy sauce to make the sauce.
- 3
Melt 2 tbsp butter in a pan and sauté the garlic and onion.
- 4
Once the garlic is cooked, add the boiled pasta and stir-fry together.
- 5
Pour in the prepared sauce and toss everything together evenly.
- 6
Plate and top with shredded seaweed to finish.
#Pasta#Japanese#Pollock Roe