If you like classic Mentaiko Pasta (Spicy Cod Roe Pasta), you have to try this udon noodle version, Mentaiko Udon!
Let me step back and explain about Mentaiko Pasta in case you are not familiar with this Japanese-Italian fusion pasta.
Mentaiko Pasta is spaghetti tossed with mentaiko, butter and cream. I learned that it’s actually pretty popular in some Asian countries but otherwise, either you will have to find a modern Japanese restaurant or you have to fly to Japan to taste this pasta. In short words, it’s not so common served in typical Japanese restaurants around the world.
Mentaiko (明太子) is chili-spiced salted roe of pollack or cod and it is usually used as a filling for Onigiri (rice ball). You can find mentaiko in either refrigerated or frozen section of Japanese supermarkets.
I did not use colored mentaiko because I want to avoid artificial coloring; therefore, my mentaiko pasta looks less pink/orange. Also, the spicy level of mentaiko varies depends on mentaiko brand so adjust the spiciness with shichimi Togarashi (Japanese 7-flavor chili pepper) based on your preference.
If you like calamari, I highly recommend adding it as it gives additional complexities to the dish with different textures and flavors.
You might wonder if you can skip Japanese mayonnaise (a common brand is Kewpie Mayonnaise); however, I really think this is another must-have ingredient. I know some of you might have a hard time finding Japanese mayonnaise, but try finding it at a Chinese/Asian market. They usually carry Japanese mayonnaise (at least around where I live).
I hope you will enjoy this quick and delicious meal! It only requires 15 minutes of preparation time! If you prefer classic Mentaiko Pasta (明太子パスタ), here’s the recipe.
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Mentaiko Udon (Spicy Cod Roe Udon)
Ingredients
- 2 oz spicy salted pollack roe or cod roe (karashi mentaiko) (my mentaiko does not use food coloring, so my mentaiko pasta looks less pink/orange.)
- 1 Tbsp Japanese mayonnaise (Please use Japanese mayonnaise. The taste of other mayonnaise is not the same. Substitution, click here)
- ¼ cup heavy (whipping) cream (4 Tbsp)
- 1 tsp soy sauce (sorry I forgot to add in the picture below)
- 2 servings udon noodles (180 g dry udon noodles; 500 g frozen/boiled udon noodles)
- ½ onion
- 2 Tbsp unsalted butter (you can use salted butter, but you may not need to add salt later)
- 4 oz squid (pre-sliced)
- 2 Tbsp sake
- kosher/sea salt (I use Diamond Crystal; use half for table salt) (to taste)
- freshly ground black pepper (to taste)
For Serving
- 10 shiso leaves (perilla/ooba) (optional but highly recommend)
- shredded nori seaweed (kizami nori) (or cut nori sheet into thin strips)
- shichimi togarashi (Japanese seven spice) (optional)
Instructions
- Gather all the ingredients. Bring a large pot of water to put frozen udon noodles (my favorite is the frozen Sanuki Udon; no need to defrost). Dried udon noodles take a long time to cook so start cooking first as you prep other ingredients.
- With a knife, make a slit through each sac membrane of the mentaiko lengthwise and scrape out the spicy roe (you can use a spoon, too). Discard the sac membrane.
- In a large bowl, combine mentaiko and Japanese mayonnaise.
- Add heavy cream and soy sauce.
- Finely dice the onion.
- Heat the butter in a frying pan over medium heat and add the chopped onion.
- When the onion is tender, add the squid and cook until it changes color.
- Add the sake and sauté until alcohol is evaporated.
- Add the onion and squid mixture into the mentaiko sauce. Mix well.
- Reheat the frozen udon noodles in boiling water for 1 minute.
- Add cooked udon and toss well until the udon is evenly coated with the sauce. Adjust the taste with salt and freshly ground black pepper.
- Cut shiso leaves into julienned strips.
- Garnish the pasta with nori and shiso leaves. Sprinkle shichimi togarashi if you like it to be spicy.
To Store
- Mentaiko is raw and it's not recommended to reheat. Therefore, make this recipe for the portion you're going to serve.
Hi Nami,
I made your recipe tonight and it was incredibly delicious! I have never had mentaiko pasta with squid before and I couldnt believe how well it turned out despite forgetting to add the sake.
My brother in law is vegetarian so I mixed the mayo with the soy sauce and cream, set some aside before adding the mentaiko. Same with the butter and onions before adding the squid. I was worried that the dish wont have enough flavour for him, but he said it was delicious!
Thank you! (I also made Gomaae to go with the pasta and it was to die for!)
I’m so glad you enjoyed it and how wonderful that you made vegetarian version at the same time for your brother-in-law! I’m really happy to hear you made two of my dishes on the same day! 😀 Yay! Sake is for removing fishy smell from squid, so if it wasn’t bothering, that’s okay to omit. Thank you so much for taking your time to give me feedback and I really appreciate it! 🙂
Hi Nami, do I need to wash the mentaiko before cutting it?
thanks.:)
Hi Piggy! No, you do not need to wash it. 🙂 Hope you enjoy this dish!
Thanks for the recipe. I became a recent convert to mentaiko pasta. Your version looks like the most refined version of all the recipes available.
Hi Hyok! I’m so happy to hear you like Mentaiko Pasta! Whether you use original spaghetti or udon noodles, I hope you enjoy this dish! 🙂
Hi Nami,
Can I substitute mentaiko with tobiko instead? I wasn’t careful in buying the roe and i’ve accidentally bought tobiko 🙁
Hi Mariska! Hmm tobiko has dinstinct texture (have you had it?). Plus it doesn’t have the flavor that we need for this recipe. Maybe you can make sushi roll and put around it? Like this California Roll? It’s pretty easy to make! 😉
https://www.justonecookbook.com/california-roll
I love mentaiko spaghetti! It’s my go to! My absolute favorite is UNI pasta but it can be expensive…????
Do you think that this Mentaiko udon recipe will go well with salmon instead of the squid?
Maybe next you could post a recipe for UNI pasta. If you haven’t already?
Happy Valentine’s Day!
Hi Christiane! Yeah Uni Pasta can be expensive…. save for the special day! 😀 I put your request on my list. 🙂
Salmon has stronger fishy taste, and if you like it, that’s okay (but keep in mind that the salmon will be broken into pieces). Squid is common in this dish, but I never had mentaiko with salmon before. 🙂
Happy Valentine’s Day!
Nami is rhis suitable for bento? I’m looking for packed lunch ideas 🙂
Hi Cherlyn! To be honest, this one is rather “heavier” side with butter and cream and I don’t think it tastes good when you eat at lunch time. If you’re looking for Japanese style pasta, I’d recommend Napolitan – this pasta is great with room temp/cold. 🙂
https://www.justonecookbook.com/ketchup-spaghetti-recipe/
Do you possibly know what’s the nutritional value of this would be? It looks so delicious!
Hi Vivian! I’m sorry I’m not familiar with nutritional value so I don’t offer on my blog.
Can I skip the squid and still get enough flavor to the dish?
Hi Ione! Sure, you can. It should be okay. 🙂
This was very easy and satisfying to say the least! It tasted almost exactly like my favorite udon places, but mentaiko has been in shortage here so I had to improvise and added salmon instead.
I’d recommend it if you love mentaiko and creamy udon, it is a great recipe.
Hi Aura! Thank you so much for trying this recipe and for your tip on subbing Mentaiko! Thanks for your kind feedback, Aura! xo
Can sake be omitted? What else can I use in place of mentaiko?
Hi Jessica,
Thank you very much for trying this recipe! Yes, Sake can be omitted.
As for substitute for Mentaiko, Mentaiko is the main ingredient that brings the flavor to this Mentaiko Udon. So it’s hard for us to suggest the substitute. However, some people in Japan use Kombucha, Doubanjiang, and Japanese mayo to create the Mentaiko flavor.😁