This creamy mentaiko mayo pasta is packed with umami from white dashi! The shiso and nori toppings add such a perfect accent - it's seriously delicious!
Ingredients
1 servings- Pasta100g [~160g]
- Mentaiko (pollock roe)1 piece (60g)
- Shiso leaves (perilla)3 leaves or more
- Chopped nori seaweedto taste
- ★Butter (salted)1 tbsp (12g)
- ★Mayonnaise1 tbsp (12g)
- ★White dashi2 tsp
- ★Pasta cooking water1 tbsp
Directions
15 min- 1
Bring a pot of water to boil and cook 100g (~160g) of pasta according to the package instructions.
- 2
Finely chop 3 or more shiso leaves and set aside. Add more leaves if you prefer a stronger herb flavor.
- 3
In a bowl, squeeze out the mentaiko and mix in all the ★ seasonings. There's no need to warm the butter beforehand as it will melt when mixed.
- 4
Just before draining the pasta, add 1 tbsp of the ★ pasta cooking water to the bowl, then drain the pasta.
- 5
Transfer the drained pasta to the bowl and quickly toss until the butter and mentaiko are evenly coated. Transfer to a plate.
- 6
Scatter the chopped shiso and nori over the top and serve.
Tips
Don't forget to add the pasta cooking water to the bowl - it helps emulsify the sauce. Chop the butter into small pieces beforehand for smoother melting. One 60g mentaiko will cover up to 160g pasta, but for a richer flavor, 120g pasta per serving is recommended.
Nutrition
Per serving- Calories680 kcal
- Protein28.5 g
- Fat28 g
- Carbs78 g
- Sodium3.2 g
This creamy mentaiko mayo pasta is packed with umami from white dashi! The shiso and nori toppings add such a perfect accent - it's seriously delicious!
Ingredients
1 servings- Pasta100g [~160g]
- Mentaiko (pollock roe)1 piece (60g)
- Shiso leaves (perilla)3 leaves or more
- Chopped nori seaweedto taste
- ★Butter (salted)1 tbsp (12g)
- ★Mayonnaise1 tbsp (12g)
- ★White dashi2 tsp
- ★Pasta cooking water1 tbsp
Directions
15 min- 1
Bring a pot of water to boil and cook 100g (~160g) of pasta according to the package instructions.
- 2
Finely chop 3 or more shiso leaves and set aside. Add more leaves if you prefer a stronger herb flavor.
- 3
In a bowl, squeeze out the mentaiko and mix in all the ★ seasonings. There's no need to warm the butter beforehand as it will melt when mixed.
- 4
Just before draining the pasta, add 1 tbsp of the ★ pasta cooking water to the bowl, then drain the pasta.
- 5
Transfer the drained pasta to the bowl and quickly toss until the butter and mentaiko are evenly coated. Transfer to a plate.
- 6
Scatter the chopped shiso and nori over the top and serve.
Nutrition
Per serving- Calories680 kcal
- Protein28.5 g
- Fat28 g
- Carbs78 g
- Sodium3.2 g
Tips
Don't forget to add the pasta cooking water to the bowl - it helps emulsify the sauce. Chop the butter into small pieces beforehand for smoother melting. One 60g mentaiko will cover up to 160g pasta, but for a richer flavor, 120g pasta per serving is recommended.