Experiment: Mentaiko Spaghetti 明太子スパゲチ

I recently got introduced to Japanese-influenced Italian dishes, such as Tofu Mentai and Mentaiko Spaghetti, so I decided to try my own! Here's how I made my Mentaiko Spaghetti!

Here's the Mentaiko before opening the sac! I used one sac for a serving of two.



Using Chubby Hubby's recipe as a basic guide, it turned out pretty good even though I substituted butter with chicken fat and left out the wine.

XY's Mentaiko Spaghetti Recipe
Serves 2

Ingredients
1 Sac Fresh Mentaiko
3 Tbsp Chicken Fat (less sat. fat than butter)
5 Tbsp Chicken Bones Stock (according to taste for smoothness of sauce)
1/2 Medium Onion
1/2 Tbsp Light Cream
2 Tsp Japanese Mayonnaise
Roasted Nori strips (for garnish)

2 servings of Spaghetti
Cooking Oil
Pinch of Salt

Method
1. First, cook the pasta. Boil a pot of water and add a little oil and salt. When it boils vigorously, add the uncooked pasta.

2. Let the pasta cook until al-dente. You can pick up a strand to test whether it is ready. Make a note of the timing so you can refer to it again next time.

3. When the pasta is ready, simply drain the water and let it rest for a while.

For the Sauce:
1. Carefully cut open Mentaiko sac and scoop out the Mentaiko with a metal spoon into a small bowl.

2. Blend the Onion slightly to get a thick paste.

3. Heat a pot on medium fire and add Chicken Fat. When it has heated up, add a little less than all of the onion paste you made and stir fry until fragrant.

4. Raise the fire to medium-high. Now add the stock and stir a while longer until it starts to be reduced.

5. Turn heat off and add Cream, Mentaiko and Mayonnaise. Stir well so everything is mixed.

6. To serve, simply heat up a pan and add the pasta and sauce. Stir and mix well then put it on a plate. Garnish with some Roasted Nori strips and serve it while it's hot!

Enjoy! :)

[get this widget]