If you love eating spaghetti, I know that you are gonna like this recipe. Here’s a Japanese twist on spaghetti using mentaiko (pollack roe) and cream, making a delicious dish called Creamy Mentaiko Spaghetti. [br][br]Living in Japan and tasting many different kinds of food that I haven’t seen or tasted coming from Hawaii. One of those foods is mentaiko, the first time I tried mentaiko was just eating it with fresh cooked rice and having the mentaiko spread and mixed into the rice. I knew that I this was going to be some thing that I’m going to love very much. [br][br]So here’s a question for you readers: What are some foods you guys have tried in a different county and you fell in love eating??

Japanese Creamy Mentaiko Spaghetti
Recipe type: Pasta
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 

Serves: 2

  • 200 g of spaghetti Noodles
  • 30 g of butter
  • 90 g or 2 pcs of mentaiko or pollack roe
  • 100 ml of fresh cream
  • 2 pinches of salt
  • 1 tsp of salt (for spaghetti water)
  • 2 lemon slices
  • sliced stripes of seaweed for garnish
  • pepper (for your taste)

  1. First we are going to start with make our sauce. Add the butter to a large bowl and smash the butter down.
  2. Next ad the mentaiko and salt to the butter, then mix well.
  3. Add half of the fresh cream and mix. Then addd the rest of the fresh cream and mix, it should be getting a little thick. Set aside so we can start on the spaghetti.
  4. Start boiling water for your spaghetti and add your salt. Depending what spaghetti noodles you are using, please check the package for the cooking time.
  5. When the spaghetti is done strain the water. Grab some of the spaghetti and mix into the sauce, then plate.
  6. Lastly add a pinch of the sliced stripes of dried seaweed and garnish on the top. Next squeeze some lemon juice around and a touch of pepper to your taste. all done and ready to server. Enjoy