Today's trip to Nijiya proved fruitful, with fresh ikura (salmon roe) and pink mentaiko, the possibilities are endless. I decided to concoct my own version of the Mentaiko Pasta found at Curry House.
Ikura for garnish
1 pack of mentaiko
2 cups of white mushrooms (sliced)
Chopped green onions for garnish
JAPANESE mayo 3 tablespoons
Alfalfa sprouts (optional)
Why Japanese mayo instead of American?
Kewpie is creamier, saltier and much more addictive than its foreign counterpart, Miracle Whip. Kewpie is like my best friend, I use it in salads, sandwiches, veggie dips, you name it. Although Kewpie isn't the headliner in this pasta, but being a cohesive is just as pivotal. Without Kewpie, this dish would be a lackluster hodgepodge of ingredients.
I premixed the mentaiko and mayonaise, being careful to peel off the sac that encloses the roe.
I boiled the mushrooms with the spaghetti, being the sloth that I am. But the mushrooms should be thrown in as the spaghetti is finished cooking, or else you'll end up with a mushroom soup. Toss the spaghetti with the mentaiko mixture and garnish with green onions, ikura, and alfalfa sprouts and voilà, pairs nicely with a glass of Riesling.