Mentaiko Toast

Mentaiko Toast

mentaiko BG  

Mentaiko, spicy roe of cod or pollack, is rich in umami. Whenever I visit a bakery the first type of bread that I look for is any bread with mentaiko. Usually it is a petit baguette that is sliced in half and schmeared with a mixture of mentaiko, butter, and garlic that is simply toasted lightly.

Recreating it at home is a breeze. In a bowl combine some mentaiko removed from its sac, butter, and minced garlic. Spread on thick slices of bread and toast. This is nice with some saké or with some sweet potato shochu.

Mentaiko Pasta

Mentaiko Pasta

pasta BG  

One of my guilty pleasures? Mentaiko. Roe from cod or pollack salted and marinated in a chili spice. Simply as it is or grilled and served with rice. It's nice spread on garlic toast, or one of our favorites, mentaiko pasta.

I love angel hair pasta for this dish. While the water is coming to a boil scrape the mentaiko out of its sac. Cook the angel hair pasta until al dente.

Put the pasta in a bowl, add the mentaiko and some mayonnaise and butter. Stir until combined and serve immediately.

If you are looking for a healthful version, use extra virgin olive oil instead of the mayonnaise and butter.

Tarako Potato Salad

Tarako Potato Salad

tarako BG  

I love Japanese potato salad. The potatoes are boiled (or steamed) and then mashed. The classic Japanese potato salad includes cooked carrots, cucumbers, and ham. That recipe takes a bit more time so I was thrilled when this version was on NHK the other night.

This version reminds me of being in Greece and having the meze taramasolata. This is also made with fish eggs, tarako. Quick and easy to put together. Great on its own, or good with some crostini.

mashed potatoes

tarako (or mentaiko)

mayonnaise

Mentaiko Stuffed Sanma

Mentaiko Stuffed Sanma

seasonal fish BG  

Sanma (Pacific Saury) is stuffed with mentaiko and then grilled. The oily meat of the fish is accented by the spicy mentaiko eggs. Great with a glass of sake.