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Mentaiko Pasta｜Dare Uma [Cooking Researcher]'s Recipe Transcript

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Who horse [cooking expert]

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Ingredients

pasta : 100g
(A)水 : 250ml
(A)昆布茶(パスタ用) : 大さじ1/2
明太子 : 1本
(B) mayonnaise : 大さじ1
(B) Mentsuyu (three times concentrated) : 小さじ1
(B) Kombucha (for sauce) : 小さじ1/2
(B) sugar : 小さじ1/2
有塩バター : 10g
レモン : 1/8個

Time required

20minutes

Procedure

1) prepare the pasta 02:16
Fold the pasta in half and put it in a heatproof container.
Add (A) and mix.
Add 3 minutes to the cooking time indicated on the pasta in a 600W microwave.
2) make the sauce 04:39
Score the mentaiko skin and scrape off the eggs with the back of a knife.
Put the mentaiko in a bowl.
Add (B) and mix without crushing the mentaiko grains.
Add salted butter.
3) mix 07:39
Mix heated 1 and add to 2.
Mix the pasta and sauce while melting the salted butter.
4) 盛り付ける 08:30
3をお皿に盛る。
レモンを絞りかけて完成。

Point

*Salted butter can be substituted with unsalted butter.
・If you do not want to fold the pasta, use a special container.
・If you boil the pasta in salt, the sauce itself will have a high salt content, making the mentaiko pasta spicy.
・Konbucha is used to add umami to the pasta itself.
・If you boil pasta in a pot, the pasta cannot absorb the umami of kombucha efficiently, and it takes time to clean up afterward.
・If the pasta cannot be boiled well in the microwave, boil it with 2 tablespoons of kombucha per 1L of water.
・Remove the skin of the mentaiko to make it more palatable.
・In step 2, you can enjoy the texture by not crushing the mentaiko grains.
・In step 3, if you mix the mentaiko for a long time after adding the pasta, the mentaiko will overcook and lose its texture.
・You can enhance the lemon scent by squeezing lemon just before eating.