Mentaiko Spaghetti Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Mentaiko Spaghetti Also known as mentaikosupagetti.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about mentaikosupagetti
Mentaiko spaghetti is a Japanese dish that has gained increasing popularity around the world. This delicious pasta is made with spaghetti pasta, accompanied by a mentaiko sauce, which is a type of fish egg paste, usually of bacon or powder.
The dish is known for its orange color and unique taste, which combines perfectly with the soft texture of the pasta. In addition, mentaiko spaghetti is an extremely versatile dish, and can be served as a main dish or as an accompaniment to other Japanese dishes.
To prepare the mentaiko spaghetti, first the mentaiko sauce is made from the fish eggs, which are mixed with spices such as shoyu and sake. Then the spaghetti pasta is boiled in boiling water until it becomes al dente and then is mixed with the mentaiko sauce.
The result is an extremely tasty dish, with a perfect combination of flavors and textures.Mentaiko sauce is rich in umami, the famous fifth flavor, which makes the dish even more irresistible.
In addition, mentaiko spaghetti is a very versatile dish, and can be adapted according to the taste of each person. Some add ingredients such as onions, garlic and pepper to make the dish even more tasty, while others prefer a simpler version, only with mentaiko sauce and pasta.
This dish is a great option for those who like to experience new flavors and textures, and it is also a great way to get to know a little more of Japanese cuisine.
In summary, mentaiko spaghetti is a Japanese dish that has won more and more admirers around the world, thanks to its unique combination of flavors and textures. If you haven’t tried it yet, don’t forget to experience this delight and be surprised by its unparalleled taste.
Origin and history of Mentaiko Spaghetti
Mentaiko Spaghetti is a dish of Japanese origin that became popular in the 1960s. The name "mentaiko" comes from the word "menttai", which means fish eggs, and "ko", which means child. The original recipe consists of spaghetti pasta cooked al dente, covered with a mixture of mentaiko fish eggs, butter and milk cream. It is believed that the dish was created by fishermen who used fish eggs as an accompaniment to the pasta during their fishing trips. Over time, Mentaiko Spaghetti became a popular dish throughout Japan and also gained international fame. Today, there are several variations of the recipe, but the basis is still the same: pasta with mentaiko fish eggs sauce.About the recipe
- Name of the plate: Mentaiko Spaghetti
- Name of the dish in English: Mentaiko spaghetti
- Name of the plate in Japanese: 明太子スパゲッティ
- Name of the Romanian dish: mentaikosupagetti
Information about preparation
- Time to prepare: 5 minutes
- Time of Cooking: 10 minutes
- Difficulty: SIMPLE
- It suits: 2 people
- Occasions: Main meals, autumn, spring, summer, winter
Ingredients – Ingredients
Check out the necessary and optional ingredients Mentaiko SpaghettiIt makes sense to improvise
- 200g of spaghetti
- 1 pack of Mentaiko or Tarako
- Belisca of nori ralado
- Mentaiko or Tarako to decorate (optional)
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Mentaiko Spaghetti. Follow the instructions below in the preparation mode or step by step.
Preparation:
Prepare the water:
Put a large pot with water to boil and add a bit of salt to taste.
Cook the spaghetti:
When the water is boiling, add about 200g of spaghetti and cook for approximately 10 minutes, following the instructions on the packaging.
Mix the Mentaiko:
Stir the cooked spaghetti well and put it on a plate. Open the Mentaiko and mix it with the spaghetti, using about 30g per serving.
Decorate and serve:
Before serving, spray the stripped nori over the spaghetti. Now just enjoy this delicious recipe!
Tips:
- If you prefer a less spicy version, replace Mentaiko with Tarako, which is the same ingredient without the added spices.
- For an even more beautiful presentation, serve the spaghetti on a deep plate and decorate it with a few leaves of fresh basil.
