Mentaiko Pasta Recipe

Yay! Another post on the food blog! It’s the second time this week after more than a year of not blogging, so that’s really the passion building up! Lots and lots of friends have been asking me for the mentaiko pasta recipe after posting the photo on my instagram this morning, so I decided to do a quick write up on this!

Mentaiko pasta has always been my favorite japanese pasta! In fact, I enjoy mentaiko on everything.. grilled scallops, prawns, salmon. And the best part is, mentaiko pasta looks intimidating but it’s really super duper easy! Creamy, flavorful al dente pasta.. this is definitely a recipe I’m going to keep for life! ❤

Mentaiko Pasta Recipe 

Adapted and modified from here


2 – 3 fresh mentaiko (i.e.cod roes)
You can buy these from japanese supermarkets or selected cold storage! I bought mine from Isetan food hall at Westgate and used all 3 roes!

30g unsalted butter (room temperature)
1tbs Japanese mayonnaise
200ml cream
2tsp soy sauce
Salt (to taste, I used about 2 pinches of salt)

250g of pasta
I used angel hair pasta, that’s why my pasta is a little dry looking (but it isn’t) because angel hair pasta soaks up all the sauce and I like that,  but spaghetti is a good option too because you’ll get some gravy left so you can plate it well!

50g of shimeiji mushroom (optional)
I used it to garnish the top of the pasta and kind of add a vegetable element to the meal #balanceddiet haha.

6 big fresh scallops (optional)
I was kind of in the mood for a fast meal so scallops are so fast, yummy and so easy to cook! Most importantly, it pairs so well with mentaiko!


First, cut each mentaiko egg sac with a sharp knife horizontally across.  Use a spoon to dig out the mentaiko spread clean (don’t waste that deliciousness!) and transfer to bowl.

Mix the butter with the mentaiko in a bowl first. After well mixed, add the Japanese mayonnaise and the cream and stir well.

Cook your pasta as per the packet’s instructions. When the pasta is cooked, add it to the mentaiko sauce and mix in the soy sauce.  Season with salt to taste.


If you’re using the optional items..

Add 1 teaspoon of olive oil and 1 teaspoon of butter on a hot pan and place the scallops in.  You want the scallops to sear to that charred brown as per the photo above.  Depending on the size of the scallops, the time taken differs so do check on them (mine took approximately 3 mins)! Note how long that took and then flip it to the other side and sear it for approximately the same time!

Remove the scallops and arrange on the plate.  Using the same pan, add 1 teaspoon of butter and stir fry the mushrooms till cooked (approximately 1 min) and then place them on top of the pasta!

And that’s it!  Super super easy and yet so damn good.

Stay tuned for more recipes (so into cooking these days, as it’s my off-peak from work now yay!) 🙂