This Creamy Mentaiko Pasta recipe is a delectable cod roe pasta made in the signature style of Japanese cuisine that just requires a few simple ingredients. It’s understandable why this new classic has become a staple in Japanese households, given that it boasts a thick, creamy sauce that is bursting with umami.

What is Mentaiko?

Mentaiko, also known as Karashi Mentaiko, is a hot pollock or cod roe that originates from Korea (Myeongnan-Jeot is the Korean version). After World War II, Toshio Kawahara, who was born in Busan, Korea, under the Japanese occupation, established “Aji no Mentaiko Fukuya,” the oldest Mentaiko organization in Japan. He brought Myeongnan-jeot to Tokyo as Karashi Mentaiko after making minor adjustments to Myeongnan-Jeot to suit Japanese preferences.

Similar to pickled vegetables, Mentaiko is frequently eaten as a side dish with steaming rice, as a topping for ramen and Ochazuke, or as a filler for onigiri (rice balls). It has a distinctively salty flavor and texture that gives bland dishes a lot of flavors. I tasted Mentaiko with kombu from Hirosho during a vacation in Japan (Naturally I had to try most of the Japanese cuisine), and it was great with rice.

For Mentaiko, there are several flavor and color variants. They come in a variety of tastes, from simply salted to yuzu, kombu, and hot chili. Mentaiko is a specialty that comes from Hakata (a district of Fukuoka City) and is hugely well-liked in Japan.

Ingredients

• 3.5 oz of Karashi Mentaiko (90 grams or about 2 pieces)
• 2 TBSP of olive oil
• 4 TBSP of half and half (half milk, half cream)
• 2-3 tsp of Parmigiano Reggiano (grated)
• 7 oz of dry spaghetti (200 grams)
• ¼ sheet of nori (cut with scissors into thin strips, for garnish)
• 3 thinly sliced green shiso leaves (for garnish)

Instructions

Prepare the Pasta:

• Fill a pot with 5 cups of water and add 1 TBSP of salt.
• Bring the water to a boil.
• Cook the pasta as directed on the package.

Prepare the Mentaiko Sauce:

• Locate the whole mentaiko roe sacks, which are coated in a robust outer membrane.
• Carefully puncture one end of the roe sack.
• Over a basin, squeeze out the roe from the membrane, similar to how you’d squeeze toothpaste.

Add Ingredients to the Sauce:

• To the basin with the roe, whisk in the following ingredients:
• Parmigiano Reggiano
• Half-and-half
• Olive oil

Combine Pasta and Sauce:

• Once the pasta is cooked, drain the water.
• Immediately add the drained pasta to the dish containing the Mentaiko sauce.
• Toss the pasta thoroughly to ensure it’s fully coated with the sauce.

Serving the Dish:

• Using tongs, a small dish, or a ladle, plate the pasta.
• Garnish the top with shiso and nori.

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Tarako vs Mentaiko

The roe (eggs) of an Alaskan pollock-type of cod is used to make the traditional Japanese dishes Tarako and Mentaiko. Similar to a sausage skin, a thin edible membrane holds the eggs together. Both Tarako and Mentaiko can be eaten cooked or raw, although neither has a particularly fishy flavor.

Simple salt or brine seasoning is used on Tarako. Its color can range from light pink to crimson and is often produced using food coloring.

Contrarily, Mentaiko is spiced and seasoned with chilies. It frequently has a deep crimson color and is umami-rich. It can also be referred to as “Karashi Mentaiko” (辛子明太子), with Karashii meaning “spicy” in Japanese.

After the war, Mentaiko was introduced to Japan. Mentaiko was initially developed in the Korean peninsula. They gave it the name “Myeongtae,” from whence the term “Mentai” is derived.

The Japanese word “Mentaiko” literally translates as “Mentai’s child” however, “Ko” (子) is frequently used in recipes to denote the egg. Oyakodon (親子丼) , for instance, is a rice bowl with chicken and eggs.

By reducing the spiciness and pickling it, Mentaiko was further improved in Japan to suit Japanese preferences, giving rise to the Mentaiko we know today.

Various Mentaiko Dishes

Mentaiko is typically consumed as a side dish with rice or as a flavoring for several foods. Here are some well-known examples!

• Mentaiko Creamy pasta
• Mentaiko Salmon bowl
• Mentaiko Onigiri Rice Ball
• Mentaiko cup noodles
• Mentai Maki
• Hakata Mentaiko Tonkotsu Ramen
• Mentaiko Furansu (Small baguette with Mentaiko inside)
• Mentaiko gratin

FAQs

What is Mentaiko?

Mentaiko is a spicy cod roe that originates from Alaska.

What distinguishes Mentaiko from Tarako?

Mentaiko has more spices and is frequently spiced with chile to make it a little bit spicier than mentaiko, which is cod roe that has been brined or salted.

What flavor does Tarako have?

Tarako is filled with amazing flavors, and like Mentaiko it’s somewhat salty and not too fishy.

What flavor does Mentaiko have?

Because it’s the spicy variety of Tarako, it’s hot, salty, and full of umami. They vary around Japan and can be seasoned in various ways.

Where can I purchase Mentaiko or Tarako?

Unfortunately, outside of Japan, they may be rather difficult to locate. Locating a Japanese or Asian grocery is your best chance. You may also consider searching online.

When it comes to cooking poultry, the proper seasoning can make all the difference. Whether roasting a whole chicken, grilling turkey slices, or baking duck breasts, sprinkling the right herbs and spices can elevate your dish from ordinary to exceptional.

Why Make Your Poultry Seasoning?

Store-bought seasonings usually contain preservatives, artificial flavors, and other undesirable additives. By making your own mixture at home, you ensure that your poultry dishes are flavored with only the most refined, most natural ingredients. Additionally, you can adjust the mix to suit your personal taste!

Ingredients to Enhance the Flavor of Poultry

Before we plunge into the recipe, let’s study some ingredients that pair beautifully with poultry:

Sage: This herb is slightly peppery and is frequently used in poultry dishes, especially during Thanksgiving.

Thyme: With its fine, dry aroma and slightly minty flavor, thyme complements poultry flawlessly.

Rosemary: Known for its strong aroma, rosemary adds depth to poultry dishes.

Marjoram: A close relative of oregano but with a sweeter and milder flavor.

Paprika: Adds a gentle spicy kick and a lovely red hue to your dishes.

Lemon Zest: Presents a zesty freshness that lightens up the dish.

Garlic Powder: For that extra richness and a hint of warmth.

Onion Powder: A staple in many kitchens, it adds a savory touch.

Fennel Seeds: These add a subtle licorice flavor, improving the overall taste profile.

Homemade Poultry Seasoning Recipe

Unlock the secrets of poultry seasoning knowledge. Where spices unite, your poultry dishes take flight. Ready to redefine your poultry experience?

Ingredients:

• 2 tbsp dried sage
• 2 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tbsp dried marjoram
• 1 tbsp paprika
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp fennel seeds

Instructions:

• Preparation: Make sure all your herbs are dried and not fresh. This will ensure a longer shelf life for your seasoning.
• Mixing: In a bowl, combine all the ingredients. Make sure they are well mixed.
• Grinding: Using a mortar and pestle or a spice grinder, grind the mixture until it’s a fine powder.
• Storage: Transfer the seasoning to an airtight container. Store in a cool, dry place away from direct sunlight.
• Usage: Sprinkle generously on your poultry dishes before cooking. Adjust the amount based on your preference.

Alright, flavor adventurer! If this poultry seasoning stirred your culinary spirit, how about tossing the image below onto your Pinterest? It’s just a click but a cluck-ton of joy!

Poultry Seasoning Variations

1. Chicken: Classic & Versatile

Chicken, being a versatile meat, pairs well with various flavors. For a twist on the classic:

Ingredients:

• 2 tbsp dried sage
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1/2 tsp black pepper

Suggestion: Adding basil and black pepper gives a refreshed and slightly spicy kick, excellent for grilled or roasted chicken.

2. Turkey: Festive & Rich

Given turkey’s richer flavor, especially dark meat, it benefits from robust seasonings.

Ingredients:

• 2 tbsp dried sage
• 2 tbsp dried marjoram
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp orange zest
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cloves

Suggestion: The orange zest and cloves add a festive touch to your turkey, making it perfect for holiday roasts.

3. Duck: Bold & Gamey

Duck meat is gamey and has a unique flavor. A seasoning that can stand up to its boldness is essential.

Ingredients:

• 2 tbsp dried sage
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground coriander
• 1/2 tsp ground star anise

Suggestion: The coriander and star anise improve the gamey flavor of the duck, making it ideal for roasting or pan-searing.

4. Quail: Delicate & Tender

Quail is a delicate bird with tender meat. A subtle seasoning works best.

Ingredients:

• 2 tbsp dried marjoram
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried lavender
• A pinch of white pepper

Suggestion: The lavender and white pepper add a delicate floral and spicy note, complementing the quail’s delicate flavor.

With these variations, you can skillfully season any poultry dish, ensuring the flavors are always on point. Whether it’s a weekday chicken dinner or a festive turkey roast, the proper seasoning will make it memorable!

Yearning for that signature Starbucks salted caramel latte? Why not recreate this item from the Starbucks menu right in your kitchen? My take on this beloved copycat version mirrors the rich caramel warmth and the gentle sea salt contrast of the original.

With every sip, you’ll be reminded of the familiar Starbucks taste, all while wrapped in the comfort of your home. Let’s get started on this fun voyage of flavors.

Dive into the world of homemade coffee with a salted caramel latte that’s both decadent and satisfying. This isn’t just any beverage; it’s a moment of indulgence, a unique treat that you can prepare in your kitchen. Let’s explore how to bring this coffee shop favorite to life at home.

The Essence of the Starbucks Salted Caramel Latte

At its heart, the Starbucks salted caramel latte blends contrasting flavors. The deep richness of caramel, the slight hint of sea salt, and the robustness of coffee come together in a lovely harmony of taste. But what makes our version unique?

Why Opt for a Homemade Version?

While coffee shops offer convenience, there’s a particular satisfaction in making your favorite drink at home. It is cost-effective and allows you to adjust the flavors to your liking, ensuring every sip is flawless.

Ingredients

• 4 oz strong espresso or robust brewed coffee

• 3 tbsp caramel syrup (adjust to taste)

• 4 oz milk (whole milk or your favorite alternative)

• 1 ½ tsp turbinado sugar

• A pinch of sea salt flakes

• Whipped cream (optional, for topping)

• Extra caramel syrup (for drizzling, optional)

Instructions

1. Make the Sugar-Salt Garnish

• In a small bowl, mix the turbinado sugar with a pinch of sea salt flakes.

• Stir until well combined and set aside for topping.

2. Brew Your Coffee

• Brew a strong shot of espresso or a small cup of bold coffee.

• Pour it directly into your favorite mug.

3. Add Caramel

• Stir caramel syrup into the hot coffee. Start with 1–2 tablespoons, then adjust for your desired sweetness level.

4. Froth the Milk

• Heat the milk until it’s warm but not boiling.

• Use a frother to create a creamy foam. (No frother? Simply whisk the milk vigorously for a minute until slightly frothy.)

• Gently pour the milk into the coffee, holding back some foam, then spoon the foam over the top.

5. Optional Indulgence

• Add a swirl of whipped cream for that coffeehouse touch.

6. Garnish & Serve

• Drizzle with a little extra caramel syrup.

• Sprinkle your sugar-salt mixture over the top for that signature Starbucks-style finish.

• Sip, relax, and enjoy your homemade café experience.

Tips for the Best Latte

• Use freshly brewed espresso for the richest flavor.

• Swap in almond, oat, or coconut milk for a dairy-free version.

• For an iced version, simply pour the coffee and caramel over ice before adding cold frothed milk.

Time Guide

• Prep Time: 5 minutes

• Cook Time: 5 minutes

• Total Time: 10 minutes

Fancy it’s Starbucks Salted Caramel Latte recipe? Let’s spill the beans! Pin the picture below and let your Pinterest friends in on your coffee chronicles.Who knows, they might just brew up some gratitude!

A Cooler Alternative: Iced Version

On hot days, enjoy a chilled version. Simply cool your brewed espresso, pour it over ice, add the caramel syrup, add cold milk, and complete with whipped cream and the sugar-salt sprinkle.

More Starbucks Recipes:

Starbucks Pink Drink: A refreshing fusion of fruity tastes with a hint of coconut. Vibrant in color and flavor, it’s summer in a glass, no matter the season.

Starbucks Grilled Cheese: A melty, cheesy joy sandwiched between flawlessly toasted bread. Your savory craving’s answer.

Starbucks Cake Pops: Bite-sized sweetness on a stick. A satisfying treat that’s as pleasing to the eyes as it is to the taste buds.

Starbucks Chai Tea Latte: A harmonious combination of spices and tea, offering a warm embrace in every sip. Experience comfort in a cup.

Starbucks Carrot Cake: Moist, spiced, and topped with creamy frosting. It is a classic dessert with a Starbucks twist, ideal for any occasion.