Friday, July 31, 2009

Mentaiko Pasta

We had bought some mentaiko (spicy cod roe) during the Isetan Hokkaido fair. After having mentaiko on toast for breakfast for a few days, a goody portion of it was still sitting in the freezer. Since we also had sakura ebi in the freezer, it was super easy to whip up some mentaiko pasta using this cheery recipe from Chubby Hubby.

10g dried Sakura ebi
1/2 small onion, diced
1 tbsp butter
2 sacs mentaiko (I used 1 sac and found that more than adequate)
1/2 tbsp Japanese mayonnaise1
1/2 tbsp prawn oil (I used normal oil)
cappellini or linguine for 2

Cook the pasta in a big pot of vigourously boiling, generously salted water. When al-dente, drain and set aside. While cooking the pasta, saute the diced onions.

Put the butter, prawn oil and the mayo in a mixing bowl. Scrape the mentaiko out of the sacs and into the bowl. Tip in the sauteed onions, and mix all the ingredients together. Mix the sauce with the pasta. Toast the Sakura ebi and toss. Garnish with nori (dried seaweed) strips.

A very umami dish full of the essence of the sea, although I think I was a tad too enthusiastic with the butter, and since I had no nori on hand, replaced that with the shredded bonito. Good for an indulgent weekend lunch.

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