Mentaiko Spaghetti
HB-5137 · Hand-built original
Spaghetti tossed with mentaiko, butter, olive oil and soy sauce, finished with lemon, shiso and nori.
30 min3–4 servings498 kcalVegetarianEgg-freeLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Main ingredient: spaghetti
Pairs well with: green salad, miso soup, grilled vegetables, garlic bread
Servings:3quantities adjust to match
Ingredients
- 14 oz. (14 oz) spaghetti
- 1 large garlic clove, halved
- 3½ oz. (3½ oz) mentaiko (cured Alaskan pollack; about 4 pieces)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter, softened
- 1 tsp. soy sauce
- 1 tsp. lemon juice
- 1 tsp. lemon zest
- 8 fresh shiso leaves, thinly sliced, for garnish
- ½ sheet dried nori seaweed, cut into thin strips, for garnish (keep in a resealable plastic bag until ready to use)
- Lemon wedges, to serve
Method
- Cook the spaghetti in boiling salted water until al dente. Reserve some cooking water, then drain.
- Rub a large bowl with the cut garlic clove.
- Split the mentaiko sacs and scrape out the roe into the bowl. Stir in the olive oil, butter, soy sauce, lemon juice and lemon zest.
- Add the hot spaghetti and toss, loosening with a splash of cooking water, until glossy and coated.
- Serve topped with the shiso and nori, with lemon wedges alongside.
Total: 30 minutes
Nutrition (per serving, where published)
498 kcalCalories
17.8 gProtein
100.6 gCarbs
2.1 gFat
0.3 gSaturates
14.1 gFibre
4.1 gSugars
48 mgSodium
0 mgCholesterol
517 mgPotassium
78 mgCalcium
2.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data