Japan · No.67 / 103
Chilled Mentaiko Pasta
Chilled Mentaiko Pasta
Chilled spaghetti coating spicy mentaiko with cream, mayonnaise, white dashi and olive oil, brightened by lemon and layered with shiso, nori and sesame.
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Meet the dish
Japanese home cooking
Wrap mentaiko heat and grains in cold dairy, then cut the richness with lemon and aromatic garnishes.
Pasta shapes to use
- Spaghetti
Key ingredients
- Spicy mentaiko
- Cream
- Mayonnaise
- White dashi
- Olive oil
- Lemon juice
- Shiso
- Shredded nori
- White sesame
Follow the cooking scenes
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Step 1: Chill the vessel and sauce
Pre-chill the serving vessel and refrigerate a mixture of mentaiko, cream, mayonnaise, white dashi and olive oil.
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Step 2: Cook for chilling
Boil the spaghetti, cool it completely under running water and in ice water, and check its texture because chilled pasta firms up.
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Step 3: Drain and toss
Drain the noodles exceptionally well, toss with the cold mentaiko sauce, and add lemon juice at the end.
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Step 4: Layer the garnishes
Top with reserved mentaiko, shiso, nori and sesame so their aromas unfold as the pasta is mixed and eaten.
What to watch for
- Chilled noodles retain water, so drain them thoroughly before adding sauce.
- Add lemon after the pasta is coated rather than leaving it in the cream for a long time.
What sets it apart
Compared with warm tarako spaghetti, this is spicier and creamier, built around ice-chilled noodles and lemon acidity.