Bel and I frequent Sakae Sushi quite regularly, and on one of those visits we tried the magnificent Hotate Mentaiko. I suspect, primarily because of its exciting name. It’s a thick layer of mentaiko (cod-roe with japanese mayo, for the uninitiated like us), on top of a fried scallop with breadcrumbs. It’s one really really large bite size. Every time we ate it, that was the end of the meal. We always felt sick afterwards. Though very tasty sickness during the first couple of bites I must admit.
In any case, being the overly ambitious people that we are we thought we could do a better job. Specifically at mentaiko pasta. Maybe next time there will be hotate 🙂
There are a lot of mentaiko pasta recipes floating around the internet, we picked the one that seemed the least rich. A word of caution, mentaiko is kinda gross when you buy it from the Japanese supermarket – it smells kinda strong and makes you feel like you doing serious fish surgery. Also it looks like a finger.
Mentaiko Pasta with Shimeji Mushrooms
Linguine – enough for two
Mentaiko – one egg sac, fresh from mummy fish’s belly
Butter – one tablespoon
Kewpie Mayo – one squirt
Shimeji Mushrooms – a handful
Garlic – a couple of cloves (we used about 5 for 2 people, not everyone is as bold)
- Fry mushrooms with a generous helping of chopped garlic.
- Boil linguine in salty, oily water.
- Remove the Mentaiko from the egg sack. Mix mentaiko, softened butter and kewpie mayo.
- Dump everything into the pasta and stir.