JAPANESE SPICY COD ROE SPAGHETTI RECIPE - Karashi Mentaiko pasta - 辛子明太子スパゲティ

JAPANESE SPICY COD ROE SPAGHETTI RECIPE - Karashi Mentaiko pasta - 辛子明太子スパゲティ- Cooking with chef Dai
Ingredients:
spicy cod roe / mentaiko x 25 grams
salted butter x 10 grams
kelp tea -x 1/2 tsp
spaghetti x 100 grams
shiso leaf x 2
nori seaweed x 1/4 a sheet

Spicy Mentaiko is commonly made with either cod or pollock roe. It is slowly marinated in a chilli pepper sauce which is a common ingredient in Japanese cuisine. Its spicy, rich and slightly bitter flavor goes well with pasta and rice dishes.. It also goes well with alcoholic beverages and is a popular topping for Hakata ramen noodles and potato salad.

Fishermen in the Korean Peninsula began eating Mentaiko in the 17th to 18th century. They discovered the rich flavor of fish eggs and used salt as a preservative for them. Later on, chili was added as well to add a hot and spicy touch. This is the origin of Mentaiko.

Spicy Mentaiko (Karashi Mentaiko) is very popular throughout Japan, and easy to buy. Fukuoka Mentaiko is known for its high quality and incredible freshness, and is considered to be the top of the class. You can also find Mentaiko with just eggs and no skin in a tube, which makes it easy to keep it in your refrigerator and eat with crackers and cream cheese, with a tint of black pepper and lemon juice. It also goes nicely with French baguette, along with butter or mayonnaise.

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