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 to add it as it gives additional complexities to the dish with different texture and flavor.
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 markets. 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.
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
If you like classic Mentaiko Pasta (Spicy Cod Roe Pasta), you have to try this udon noodle version, Mentaiko Udon!
- 1.76 oz spicy salted pollack roe or cod roe (karashi mentaiko) (1.76 oz = 50 g)
- 1 Tbsp Japanese mayonnaise (See Notes)
- ¼ cup heavy (whipping) cream (¼ cup = 4 Tbsp)
- 1 tsp soy sauce (sorry I forgot to add in the picture below)
- 2 packages Udon noodles (I like sanuki udon, see Notes)
- ½ onion
- 2 Tbsp unsalted butter (you can use salted butter, but you may not need to add salt later)
- 4 oz squid (4 oz = 114 g) (pre-sliced)
- 2 Tbsp sake
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- 10 Shiso leaves (Ooba) (perilla) (optional)
- shredded nori seaweed (kizami nori) (or cut nori sheet into thin strips)
- Shichimi Togarashi (Japanese seven spice) (optional)
Gather all the ingredients.
- Make a slit through each sac membrane of the mentaiko lengthwise and scrape out the spicy roe with knife (or spoon). Discard the sac membrane.
- In a large bowl combine mentaiko and Japanese mayonnaise.
- Add heavy cream and soy sauce.
- Start boiling water to cook udon. Once water boils, cook udon according to the package. Frozen udon is pre-cooked so you just need to make sure udon is loose and hot. Drain well.
- While you wait for udon to cook, finely dice the onion.
- Melt the butter in a frying pan and add the onion.
- When the onion is soft, 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.
- 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.
- Julienne shiso leaves and garnish the pasta with nori and shiso leaves.
- Sprinkle shichimi togarashi if you like it to be spicy.
I did not use colored mentaiko, so my mentaiko pasta looks less pink/orange.
Japanese mayonnaise: Please use Japanese mayonnaise. The taste of other mayonnaise is not the same. Substitution, click here.
Udon: Sanuki Udon has more al dente texture and different from typical pre-cooked udon in package. It does not break easily compared to typical udon and it’s more elastic and it has square shape. The texture is more similar to pasta. If you cannot find Sanuki Udon, please use spaghetti or your favorite pasta.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
my husband’s favorite, mentaiko!
It looks just delicious! So funny to see chopstick beside a pasta dish… but this is a Japanese-Italian pasta;).
Ciao.
Nami, Mentaiko & Tarako are my fave & I did a pasta post sometime ago too. Fell in love with this dish when I was living in Japan. Wish I could make this more often, but they’re quite expensive in the supermarket :<
Interesting to see this with udon. Love to have a bite right now! Oh, love your new subscription service which I've already signed up so I won't miss your posts.
mmm.. this looks so appetising! must be so so yummy ^^ we are lucky there are a few places serving mentaiko pasta (minus the squids) over here.. at a price, however ^^ do wish mentaiko was more affordable ^^
Wow I love this pasta dish being oriental, such a cool fusion 😀
Cheers
Choc Chip Uru
That looks insanely delicious, Nami! Squid in pasta is indeed a very delicious idea.
I love udon noodles and I think they make a great ‘pasta’. What a great fusion dish, Nami xx
Sounds delightful! I’m a big fan of any noodles especially when they look this fantastic. I’ll have to try this one soon.
This pasta must e amazing! I have to go hunt for mentaiko!!
I’ve never heard of this dish before so this is an eye opener for me. However, i love how udon is used instead of pasta and it makes it a proper fusion dish! 🙂
Hi Nami. I was a little surprised by the usage of Udon but it looks like it suits the sliced squid. I like mentaiko pasta. Thanks for sharing
Wow, I’ve never heard of Japanese mayonnaise. Very intriguing.
Nami, one of these days, I am going to do three things:
Hunt for a nearby Japanese store
Make a long list of ingredients that you use here, (some of which I even have difficulty in pronouncing, even though I love the way they sound).
Follow your recipes letter by letter.
For now, I will go to the nearest Japanese restaurant and order mentaiko.
When is your cookbook coming out again? I need to pre-order it.
Minnie let me know if u find a store around or a online store! I am looking for ages now!
Italian-Japanese fusion… how very cool!! I love the udon noodles too. 🙂 Looks totally creamy and delicious. 🙂
Gosh, if i hadnt had dinner, i would have immediately gone out to get the ingredients to make this! Nami, this is gonna keep playing in my mind until i make it LOL. I first heard about this a few months ago, and have been wanting to make it. Thanks for sharing this delicious recipe, now you know what we will be having for dinner this weekend 🙂
Hello there, I just made more mentaiko pasta today. Mine looks very different from yours! I will have to try your recipe some day! Thanks for sharing.
I saw a group of japanese today and I had to think of u. ^.^
About the pasta…
maybe it should be called jewel pasta, since it is rather rare to get it served in a restaurant. At least i know about its existence now, so I can show off to some folks here. hehe
Now whats that shichimi togarashi?
I need to get hold of this. Maybe i can grow it in my garden?
Hi Helene! Hehee thanks for thinking of me!
Shichimi Togarashi is a mixture of 7 kinds of herbs and spices: https://www.justonecookbook.com/pantry/shichimi-togarashi/
Creamier pasta dish with seaweed! I find it delicious because of mayo. ketchup and mayo are two condiments that I love like kids do.
Thank you, Nami, for exposing me to another unique part of Japanese cuisine that I’ve never heard of. I don’t see myself making it in the near future (pollock or cod roe are probably as scarce as hen’s teeth, I imagine) but I’m sure I’ll get some ideas of ways in which to adapt the dish to something more manageable.
This is why I love your site, you learn something new everyday …or every time you post. I has never heard of this dish and even though I am not a seafood fan, this sounds like a great fusion dish.
I really need to get organised and visit my Asian store and get cooking with your recipes.
Nazneen
This is so interesting Nami, I will try to find this salted fish and make this dish, it is really easy! I find the idea of adding squid or other seafood great too!
Beautiful, Nami! I love your pasta bowl.
My hubby and I love Japanese food so much. This is such a delicious recipe and i love how they/ you use udon vs. spaghetti. So yum!
This looks delicious! I like the whole using udon part. ^_^
You always have something so interesting, Nami! I feel like I always get an culinary education when I come to your blog!
Oh I love pasta! This looks amazing, Nami!
Never heard of this dish and quite a fusion dish indeed. Sounds interesting for sure.
Nami, you have introduced me to some of the most unique and interesting dishes! I thought I knew Japanese food before I started following you. WRONG! I didn’t know anything about Japanese cuisine. So thank you! This is such an unusual dish for me and it sounds like something that this household would love!
That is an interesting dish! I am really intrigued as I have never had cod roe… I bet your mentaiko pasta tastes wonderful.
Cheers,
Rosa
This is the second cod dish I’ve seen today. This looks delicious.
As much as I love Japanese food and have frequented many Japanese restaurants in the Bay Area, I don’t think I have ever seen this fusion pasta dish before. But I am glad that you are sharing the recipe to this uncommon dish. It looks really yummy!
This is new to me but it is so my type of thing. I love anything with roe of some kind. It sounds so delicious!
That looks very unique and delicious. I don’t think I can find the Japanese ingredients here. Going to the Chinese supermarket here can be very frustrating 🙁
I think I better just show up at your doorstep so I can try this unique and delicious pasta! You make it all look so easy, Nami! I promise to bring dessert 🙂
I never imagine using mentaiko in food recipes. Let me explain, we eat mentaiko but fried, we just put some flour and fry in very hot oil. That is the unique way I saw it, but it’s great to know I can use in another way…!!!
Very nice! This is absolutely new to me. And I have no idea how much I would like it but the picture is tempting me to dig in!
This is a marriage made in heaven!! What a combination!
I’ve never had mentaiko before — this looks so delish, Nami 🙂
omg Nami I LOOOOOOOVE this dish! I always order it at Japanese restaurants whenever I see it!! So delicious! Thanks for sharing this Nami! i gotta make it soon!! 😀
next time we hit the japanese market we are totally getting the stuff to make this, this looks fantastic!
An abolutely delightful recipe I hope to try soon. Living some 80-100 km from the closest Japanese store may just have a little difficulty in accessing some of the ingredients. On the other hand, the wonderful spice mix shichimi togarishi came onto our spice store lists over a decade ago [any Oz readers, try Herbies to begin with!]: I seem to use it in all kinds of fusion cooking! Oh that dish does look appetizing 🙂 !
Really interesting dish. Looks wonderful, and I’m intrigued by the idea of Japanese mayonnaise. I’m pretty sure I know where to pick some up. Fun recipe – thanks.
You know I just love udon Nami! This looks delicious. I know I’ve never had, and don’t think I’ve ever seen, a Japanese/Italian fusion dish. This is totally intriguing. I’m a huge sucker for pasta…can eat it all day every day if I could! I have a feeling I’d really enjoy this dish. 🙂
To find and taste this Mentaiko Pasta – (1) find a modern Japanese restaurant or (2) fly to Japan …or maybe (3) visit Nami if you are in the Bay Area 😛
I do not know there are different types of pre-cooked udon….hmmm….Sanuki Udon is new to me. I hope this word “Sanuki” is indicated on the package if not I won’t be able to find it even if I visit a Japanese grocery store. I really like that you take a snapshot of all the ingredients and products. 🙂
yum~ creamy and salty! mentaiko is such a delicacy!
Nami, another dish I had never heard of before – Italian-Japanese fusion is also something that is new to me and it does sound and look so very intriguing!
Love the garnish on this unusual pasta, Nami. “Carbonara” has never sounded so appealing. Yum!
I would love to taste this Japanese pasta. Fusion food at it’s best.
This is the first time I am hearing something called..Mentaiko..you are always so creative in preenting fusion dishes, Nami!
I didn’t know that the pink mentaiko was coloured-I love how I always learn new things when I read your blog Nami! 😀
I love trying new and interesting dishes! I would order this at a restaurant, but I might not be brave enough to try making my own yet.
Haven’t tried this before, but it sure looks so good, Nami!
I have never try this pasta before, one day I must try out if go to Japanese restaurant again.
Oh my gosh this looks absolutely decadent, Nami! I have to make it.
Oooh, this looks absolutely rich and delicious. It’s like a riff on an Italian dish. Love the Japanese sensibilities.
So many interesting things in this post – will have to try mentaiko and Kewpie mayonnaise 🙂 Mixing the squid in with udon and topping with shiso and togarashi sounds better than plain alfredo sauce to me!
Nami this dish looks so good and so different from what I am used to. Unfortunately I don’t think I can find many of the ingredients you give for this recipe here in Greece, so i just admire it from your pics!
Your step by step pictures are so great Nami. I absolutely love coming over here and learning about your cuisine. Now I just have to get my hiney in gear and start making it.
Looks like I am heading out to the kitchen again after this… you are making me hungry (just had breakfast ;))
My daughter who loves pasta and Japanese food would definitely loves this Italian-Japanese fusion 🙂
Oh this sounds heavenly, Nami! I never tried mentaiko but I am imagining the flavor of the dish just by your description. I love that you paired it with sanuki udon…mouthful of goodness!
Wow, I’ve never heard of this and I’m very intrigued! We have a terrific Asian market here, so I’m sure I can get all the ingredients. We don’t eat squid, though, so could I substitute another fish? Thanks for sharing!
Wow, what a creative dish! I’ve never seen this before but it makes perfect sense!
Gorgeous! I tasted onigiri with spicy mentaiko for the first time in my life a couple of days ago and loved it! I was wondering how they make the mentaiko taste so spicy and I see it’s the shichimi togarashi! I love the squid idea too (I love squid everywhere!), so your pasta is already bookmarked.
Do you think I could try making it with cod roe sold here not spiced, but only salted, and then spice it up on my own?
Sissi, I’m not sure if the salted cod roe there are processed/prepared the same way, but if it is, why not? I’m not fully sure how karashi mentaiko is made, but I assume you can add shichimi or ichimi togarashi to spice it up. 🙂
What an exciting dish! I could really eat 2 bowls of this right now =D
I love Kewpie mayonnaise (although I think the doll on it is creepy). Never heard of this dish – but I’d definitely give it a shot, it looks like a great mix of ingredients and perfect for a weeknight.
This looks absolutely wonderful, and I promise I’m not just saying that because it has mayonnaise (omg yes!) in it :D. I think I can imagine the flavour… is it maybe a bit like tarama, with udon, but more creamy and saucy? I’d love it, I just know it, but where to find mentaiko…? 🙁 I think the chances of getting it here are slim to none!
This looks amazing! I`ve never heard of ths dish before.
Also, I love Japanese mayo! I use Kewpie instead of regular mayo when I make sandwiches. LOL
Japanese mayo was one of my favorite things growing up! It’s been a while since I had it but I definitely need to get some of this so I can make this awesome pasta dish!
All I can do is stare on this one as I am highly allergic to cod but I will still give this a shot as it looks so yummy I just need some antihistamine on the side
I love fusion foods, specially one as unique as this. Thanks for yet again educating and introducing me to a new Japanese dish. Looks delicious!
I had heard that there is a Japanese dish that uses roe, just like Sardinian spaghetti con bottarga which I absolutely love. This must be it. Would love to try it sometime. I don’t mind the use of udon noodles at all. Now I have another thing to look for on my next visit to Nijiya.
BTW, I’ve been meaning to ask you where you get your boneless pork belly? The Asian markets in Daly City and Foster City don’t have it. I ended up with side pork which I don’t know is a decent substitute.
How interesting! I didn’t know about that Italian dish using mullet roe for pasta. We do eat mullet roe (we call it Karasumi) but not in pasta. After blogging, I start to notice and learn a lot of similar ingredients in Italian and Japanese cuisines.
Boneless pork belly is in Nijiya too. I usually buy several blocks of pork belly from there on the 29th (it’s 20% off every 29th). Whole Foods have frozen one too. You have to order one if it’s at Piazza in San Mateo. 🙂
This is delicious! I must try this new recipe of yours, Nami. We enjoy pasta dishes and this will be a great addition to our menu. Thanks for sharing!
I can imagine the salty spicy flavors of cod roe in your pasta-it looks delicious;-)
Please pass the squid;-)
So rich and decadent! I haven’t tasted this kind of pasta, but one day, when I’m feeling brave and adventurous, this is going to be in my must-try list. I admit, I’m a little intimidated with using roe in carbonara. I love my traditional bacon, hehe. But live to try new things…!
Yayyyy you wrote your mentaiko pasta recipe!! I will so go out and get that pack of mentaiko I saw at the grocery store. 🙂 It was one of the most delicious pastas I’ve tried when I was in Japan…so creamy and so good. 😀
Dear Nami,
I think fish roe adds so much flavour and complexity to a dish, this is a like adding bottarga to pasta except you have also used udon which is something different. I love udon style noodles in northern Chinese stir-fries too.
I’ve never heard of mentaiko, but this looks wonderfully creamy! I just boiled up some udon for lunch, but it was sadly plain compared to this.
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.