Pollock Roe Pasta

Fermented pollock roe, Mentaiko in Japanese and Myeongnanjeot in Korean, is a common ingredient in both countries. Growing up, I was not a fan of fermented pollock roe but was told that it was good for me. According to Google AI, my Mom did not lie. They are packed with Omega-3 fatty acids and Vitamins E, B1, B2, A. They also have roe phospholipid, which benefits brain cognition and mental health. 

Ceramic bowl wheel-thrown and glazed by me.

Fast forward to recent years. The first time I had Mentaiko Pasta was at Pasta e Pasta by Allegro in Little Tokyo, Los Angeles,  as a mature adult. I was reluctant to order it since I wasn't a fan of fermented pollock roe. I couldn't wrap my foodie arms around the flavor but was too curious to pass.

My curiosity turned out to be a blessing since I fell for Mentaiko Pasta's layered flavors of sharp savoriness and buttery creaminess. The saltiness from the fermented pollock roe enhanced the spaghetti while the cream sauce curved to balance the pasta dish. It was so good that I had to have my own recipe. 

While the pasta dish delivers complex flavors, Pollock Roe Pasta is a simple dish to make. Where to find fermented pollock roe? They are readily available at Japanese and Korean grocery stores, and this delicious recipe was made with Myeongnanjeot. 

INGREDIENTS
two servings of spaghetti
three pouches of fermented pollack roe
two tablespoons of olive oil
two tablespoons of half & half
one and a quarter tablespoons of unsalted butter
a half teaspoon of crushed red pepper
a half teaspoon of dried oregano

Remove pollock roe from its pouch. Discard the pouch. Mix the pollock roe, olive oil, crushed red pepper, and dried oregano in a bowl. Set it aside. 

Cook the spaghetti and turn off the heat. Save two tablespoons of spaghetti-cooked water before draining the rest of the water. Place back the cooked spaghetti into the pot used to cook the pasta and add the prepared pollock roe mix. Add butter and spaghetti-cooked water. Once the butter melts, add half & half. Mix, serve, and enjoy.

Keep in mind that the stove remains off once the spaghetti is cooked, so be ready to move quickly to mix before serving. 

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