00:08Hey guys it's Yuto here from SushiRecipes.com and today I'm going to show you a delicious
00:13dish called mentaiko pasta. This was one of my favourite dishes growing up. First let's go over
00:19the ingredients. For two portions you'll need 200 grams of spaghetti 1.7 to 1.8 millimetres,
00:273 litres of water, 1 tablespoon of salt, 80 grams of mentaiko or tarako, 20 grams of unsalted butter,
00:371 tablespoon of olive oil, 1 teaspoon of tsuyu sauce or soy sauce, a pinch of black pepper,
00:451 tablespoon of milk and 3 shiso leaves or 2 tablespoons of cut up nori.
00:52First we're going to boil the spaghetti. Get a large pot and bring 3 litres of water to the boil.
00:58While you're waiting for that to come to a boil, we can start preparing the sauce.
01:05The style of this dish is mentaiko. These are the egg sacs from Alaskan Pollock, which is a type of
01:13cod.
01:14Just cut through the middle and scraped eggs out with a spoon like this. You can use a skin for
01:21onigiri
01:21or eat it with rice if you like. No need to waste it. Mentaiko is seasoned with chilli and spices,
01:28so it's a little spicy. You should be able to find these at well-stocked Japanese or Asian supermarkets.
01:35There's also a plain cod roe that isn't spicy called tarako. If you're not a fan of spicy foods,
01:44you can make this exact recipe with tarako instead. We call the dish tarako spaghetti.
01:50Mentaiko pasta and tarako spaghetti are examples of wahu pasta, which means Japanese-style pasta.
01:58We can use Italian spaghetti with typical Japanese ingredients to create unique fusion dishes.
02:09Next, I'm gonna cut the shiso leaf. It's also known as auber or parilla. Cut off the stalk and then
02:16cut
02:16it into slices like this. These slices of shiso are to garnish the dish. It has a refreshing taste
02:24that really complements the mentaiko. If you can't get shiso, it's also common to use nori seaweed.
02:35Okay, so my water is boiling now. I'm gonna add the tablespoon of salt, mix around and add the spaghetti.
02:43This spaghetti is 1.8 mm thick. We're gonna boil it until it's al dente. So cook it for a
02:52minute or so
02:53less than what the packaging states. While we wait for the pasta, let's make the sauce.
03:00First, place your mentaiko into a large bowl and sprinkle it with black pepper. We need a large
03:07bowl because we're gonna mix the spaghetti in here later. Next, a drizzle of olive oil, about 1 tablespoon
03:15worth. Then I've got 20 grams of unsalted butter that I melted in the microwave for about 30 seconds.
03:24It's okay if it's not completely melted, just soft enough to mix in. Then 1 teaspoon of tsuyu sauce,
03:31which is a dashi-based sauce, but if you can't get it, you can just use soy sauce instead.
03:371 tablespoon of milk. I recommend using whole milk for this.
03:52Just mix it up until it's well incorporated, and then add 1 tablespoon of water from the spaghetti.
04:00This helps add flavour and stick to the pasta well.
04:07My spaghetti is ready, so I'm gonna drain the water and then add to the bowl.
04:17Just mix around like this until the spaghetti is fully covered. This recipe is great because you
04:23don't need to cook the sauce. Mentaiko is often eaten wrong and the sauce absorbs
04:28the heat from the pasta. It's so quick and convenient.
04:37And that's it! Dish up, sprinkle with shiso, and enjoy!
04:41Delicious Japanese mentaiko kodoro pasta, ready in just 15 minutes.
04:49Thanks so much for watching! If you enjoyed this video, don't forget to like and subscribe to my
04:53channel for my tasty Japanese recipes. Hope to see you in my next video. Have a good one!
04:58Have a great day!
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