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.
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