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For a quick yet luxurious meal for one, try making mentaiko pasta with this recipe. This dish does not require heavy clean up once you’re done so don’t worry about making a mess!


  • 2 shiso leaves
  • 2 litres of water
  • 2 tsps fine salt
  • 85 g angel hair pasta
  • 1 tbsp thickened cream
  • 45 g mentaiko (marinated pollock roe), removed from the sac
  • 10 g finely grated Parmigiano-Reggiano cheese
  • Pinch of sea salt
  • 10 nori strips
  • 3 g Parmigiano-Reggiano shavings

Rinse and dry the shiso leaves.


Place the leaves one on top of the other. Roll them up and slice finely. Set aside.


Bring 2 litres of water to boil in a saucepan. Add 2 teaspoon of salt.


Let water reach boiling point again and add pasta. Boil according to packet instructions. It is usually around 4 to 5 mins. Turn off fire.


Pour pasta out into a colander to drain off water. Place pasta back into pot.


In a bowl, mix thickened cream with grated Parmigiano-Reggiano cheese.


Add this to the pasta and stir through.


Add in three-quarters of the mentaiko and toss through. Sprinkle on the pinch of sea salt and toss briefly.


Transfer the pasta onto a plate. Place the remaining mentaiko on top. Garnish with finely sliced shiso, nori strips and Parmigiano-Reggiano shavings.


Serve immediately.

ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.

Recipe: Hedy Khoo / Photo: The New Paper

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