My take on the late-night classic Mentaiko Pasta (Japanese-Style buttery caviar pasta). Instead we use Udon noodles, Trout Roe, a pinch of grated Italian bottarga, and top it off with caviar and nori garnish.
Ingredients
┃ yield — 2
- 200g Udon noodles
- 1 pack karashi mentaiko (Japanese chile-marinated pollock roe) or trout roe
- 1 tbsp grated bottarga (optional- builds up the fish flavour)
- 4 tbsp unsalted butter (preferably Paysan Breton or president)
- 2 tsp fresh lemon juice
- 2 tsp tsuyu
- 1⁄4 cup very finely julienned nori
Directions
┃ ◕ — 20 mins
- Cook the Udon noodles according to the package instructions. I often found that it takes a bit longer than other pasta, but they will end up being delicious 😋
- Meanwhile, distribute the butter, bottarga (if using) and roe in the serving bowls. Reserve some of the roe for decoration on top.
- When the pasta is ready, drain the water and lightly wash the noodles. Make sure not to cool down the noodles too much, as you want the warmth of the noodles to melt the butter emulsify the sauce.
- Pour a dash of tsuyu and lemon juice over udon to your liking and top with the reserved roe and the julined nori.
- Mix well and enjoy
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