Cod Roe Pasta (Mentaiko Pasta)
Living in the South Bay in Southern California, we get to enjoy some of the best Japanese food around. We are also fortunate to have access to exotic ingredients like Pollack Roe and Sea Urchin. Ingredients like this can add a lot of complexity and flavor to a simple meal. This is one of my favorite Japanese fusion dishes topped with some Uni from @socaluniclub.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (2 Servings)
8 OZ SPAGHETTI
2 SACKS SPICY SALTED POLLACK ROE
1/4 CUP HEAVY CREAM
2 TBSP UNSALTED BUTTER, MELTED
1 TBSP SOY SAUCE
PEPPER
NORI SEAWEED, CUT IN THIN STRIPS
Instructions
Cook pasta according to instructions.
In a large bowl add the pollack roe (remove the sack), heavy cream, butter, soy sauce, a pinch of pepper and mix well.
Transfer to pasta directly from the pot into the bowl and combine.
Top with Nori strips.