Mentaiko Pasta

By The Weekly  

June 4, 2018

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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


1Rinse and dry the shiso leaves.

2Place the leaves one on top of the other. Roll them up and slice finely. Set aside.

3Bring 2 litres of water to boil in a saucepan. Add 2 teaspoon of salt.

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

5Pour pasta out into a colander to drain off water. Place pasta back into pot.

6In a bowl, mix thickened cream with grated Parmigiano-Reggiano cheese.

7Add this to the pasta and stir through.

8Add in three-quarters of the mentaiko and toss through. Sprinkle on the pinch of sea salt and toss briefly.

9Transfer the pasta onto a plate. Place the remaining mentaiko on top. Garnish with finely sliced shiso, nori strips and Parmigiano-Reggiano shavings.

10Serve 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