Classic Mentaiko Recipe

2022-11-02

By Japanese Foodie

Japanese Cuisine

Appetizer

Make a delicious Japanese dish with this easy recipe for Mentaiko. 

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Using fresh cod roe, this flavorful and spicy dish is perfect as a side dish or as a topping for sushi and rice bowls, oftenly used as a filling for onigiri (rice balls) and as a topping for noodles such as udon and soba. 

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A traditional Japanese appetizer made from salted pollock roe. It is believed to have originated in the city of Busan, South Korea during the Japanese occupation of Korea in the early 20th century. After the Korean War, many Korean immigrants to Japan brought the dish with them, and today it is a popular Japanese food enjoyed across the country. 

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The dish is particularly popular in regions with a strong Korean influence, such as Fukuoka and Hakata. In Japan, mentaiko is often enjoyed as a topping for rice, as a side dish with alcohol, or as a snack on its own. 

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The roe is marinated in a combination of salt and chili peppers and is known for its tangy, spicy flavor. It is often served with nori (dried seaweed), grated daikon radish, lemon wedges, and green onions as additional toppings.

Pitfalls on Mentaiko

 Sourcing the right ingredients: finding high-quality ingredients, such as fresh roe and quality chili peppers, is essential for a successful mentaiko dish.

 Balancing flavors: the spicy briny flavor of mentaiko can easily overpower a dish, so balancing the flavors with ingredients like lemon juice, soy sauce or mayonnaise is important.

 Preparing the roe: mentaiko requires the removal of the membrane and proper processing techniques to ensure the roe maintains its natural flavor.

 Consistency: obtaining a consistent texture and flavor profile can be difficult, as the quality of mentaiko can vary based on the season and location.

 Storage and handling: mentaiko has a short shelf life and can spoil quickly, so proper storage and handling techniques are crucial to maintain freshness.

Ingredients

• 1 lb. fresh cod roe (supearibu)

• 1/2 cup sake

• 1/2 cup mirin

• 1/2 cup soy sauce (shouyu)

• 1 tbsp red chili pepper flakes (togarashi)

Instructions

1. Gently rinse fresh cod roe and pat dry with a paper towel.

2. Cut the roe sac in half and remove any veins or membranes.

3. In a small saucepan, combine sake, mirin, soy sauce, and red chili pepper flakes. Bring to a boil over medium heat.

4. Add the cod roe to the saucepan and cook for 3-4 minutes, or until the roe is cooked through.

5. Remove from heat and let cool for 5 minutes.

6. Slice the roe into thin pieces and serve with steamed rice or as a topping for sushi or rice bowls.

Preparation Time 20 min

Cook Time 10 min

Total time 30 min

Nutrition Facts

Calories: 200

Fat: 6 g

Saturated Fat: 1 g

Carbohydrates: 12 g

Fiber: 0 g

Sugar: 4 g

Protein: 18 g

Regional Ingredients Variations of  Mentaiko

Hakata, they serve mentaiko as a topping on rice or noodles, with grated daikon and shiso leaves, creating a dish known as "Mentaiko Ikameshi".

Kumamoto, they mix mentaiko with mayonnaise and serve it as a dip with vegetables or crackers, creating a dish known as "Mentaiko Mayo".

Tokyo, they mix mentaiko with cream cheese and serve it as a spread on crackers or bread, creating a dish known as "Mentaiko Cream Cheese".

Miyagi, they mix mentaiko with ground meat and egg, shape it into balls, and fry it in oil, creating a dish known as "Mentaiko Korokke".

Hokkaido, they add butter and soy sauce to mentaiko, toss it with spaghetti, and top it with nori and green onions, creating a dish known as "Mentaiko Spaghetti".

Delight in the flavors of traditional Japanese cuisine with this spicy and flavorful Mentaiko dish. Share your photos on social media using the following hashtags #mentaiko #Japanesefood #sushi #ricebowls #spicy #Kyushu #hiverecipes