#Mentaiko

[kawaii-foodie]

rincafe_03

[shoku-and-awe]

Valentimes date at the local okonomiyaki place! Which, it turns out, has absolutely delicious gyoza. Also got karaage-style fried burdock root, okonomiyaki with mentaiko & mochi (look at that stretch!), and a cheesy lotus root pancake! Plus, the owner gave me chocolate, so she is my Valentine now :D

Also, gyoza are usually bigger and come in sixes, but eight small ones is very nice! Especially if you're sharing. More places should do that.

[nekko-took-egg-photos]

mentaiko onigiri!

fish eggs are eggs!

[morethansalad]

Vegan Mentaiko Cream Udon (明太子クリームうどん)

[tentacleonastick]

Gachapon treasures

[solfirafira]

[itsjellybone]

hi i scrolled too far sorry. did you say mentaiko bath decor set. that sounds fascinating

I sure did

here’s one of the soap dispensers and the noren

[symantra]

just checked out a new restaurant, “La Casa Mia”~ pasta and pizza, cocktails and cakes... the cream sauce was amazing ..

[buffetlicious]

Japan's top-selling conveyor belt sushi chain Sushiro (スシロー) opened its first Southeast Asia outlet in Singapore on the Aug 19, 2019. I have wanted to visit it but somehow I have been putting it off due to it not being near where I am staying, that is until their Causeway Point branch opened.

I started off with three red plates (S$2.20++) and a gold plate (S$3.80++). The Broiled Mackerel Oshizushi with Mentai is topped with a thick piece of fish brushed with savoury sweet sauce. A refreshing shiso (perilla) leaf sits between the fish and rice. Hidden within the rice are seasoned pollack roe (mentaiko) which imparted the briny umami flavours.

Next up, Spear Squid with Ponzu Jelly has two whole squids sitting atop their rice ball, topped with jellies and scallions. I read that the translucent squids are allowed to age for about a day to let the flesh turn white and acquire a sweet flavour. The ponzu jellies offered a lovely balanced sweet, sour and salty flavour to the otherwise plain mollusk.

When I ordered the Salmon with Basil Cheese, I was kind of skeptical on how this combination would work out. Popped the sushi into the mouth and I was pleasantly surprised by how good it tasted. The fish, cheese sauce, finely chopped basil leaves and the searing worked to bring out the best in flavours.

The Swordfish Sushi is plain looking after the all the colourful toppings that came before it. But it does make up with sweet and firm flesh, not forgetting to mention the tiny dollop of wasabi hidden underneath it.

[kawaii-foodie]

rincafe_03

[mentaiko-official]

[sudachirecipes]

Mentaiko ankake udon is a delicious noodle soup dish made with chewy udon noodles served in a thick broth flavored with spicy pollock roe, rich dashi and silky egg. It's packed with umami yet the flavor is subtle and comforting. It's seriously addictive!

[midnightjamlady]

Mentaiko pasta

I love mentaiko (salted pollock roe), but don’t always like how creamy mentaiko pasta is at most restaurants. I prefer to keep it as light as possible, and play off the briny fishy flavor against bright, floral notes that come from incorporating greens.

The classic mentaiko pasta is just fresh mentaiko combined with melted butter and seasoned with a bit of soy sauce, and with the hot pasta stirred into it. But I like to add shiso leaf, myoga (ginger flower), and mizuna leaf. Use more shiso leaf than you think you need - it really helps to brighten everything up. I like mizuna for the slight mustard-like zing, but some spring onions or negi would also have been a perfect addition.

To add texture, I also separately sautéed some maitake mushrooms. Simply tear them into smaller pieces, and cook them in olive oil on a hot pan. Let some bits brown to get that nice char. And salt it well to really accentuate the mushroomy flavor.

Love this whenever I can find mentaiko (~$6-7 at Donki). The only cooking involved is boiling the pasta, and knife work is pretty minimal too with just the greens to slice, so it’s the most decadent low effort meal that I love to make.

[bearbench-img]

メンタイコ

明太子は、日本の福岡県を中心に広く知られている辛子明太子という魚の加工品です。以下に簡単な説明をします。

原料: 明太子の主原料は、たらこ（アルファカクリ）や魚卵（主に明太魚の卵）です。通常、スケトウダラなどの白身魚の卵を使います。

製法: 明太子は、魚卵に辛味調味��や塩、味噌などを加えて調味し、一定の時間漬け込んでから塩抜きを行い、最後に乾燥させて完成します。

味と風味: 明太子は、辛味が特徴的で、一般的には唐辛子を使用して辛さを調整します。また、塩気も強く、旨味があります。その他にも、甘みやコクがあることもあります。

食べ方: 明太子は、主にご飯の上にのせたり、酒の肴として利用されたりします。また、おにぎりやパンに挟んだり、パスタの具材としても利用されます。生食や加熱調理も可能です。

地域性: 明太子は、福岡県が有名ですが、日本全国で広く親しまれています。その他の地域でも、独自の味付けや製法で製造されています。

明太子は、その辛い味わいと食感、風味豊かな特徴から、日本国内外で人気のある食品です。

手抜きイラスト集

[xobaileemadison]

Seafood Mentaiko Pasta

[starryfishbonesoup]

Seafood Mentaiko Pasta