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Creamy Mentaiko Spaghetti with Cream, butter and soy sauce

Creamy Mentaiko Spaghetti with cream, butter and soy sauce overhead

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  • 8 oz Spaghetti (i likeRustichella)
  • 2 sacks Mentaiko (egg sacks ~3 Tbsp each)
  • 3 Tablespoons cream
  • 1 tablespoon soy sauce (regular shoyu, try to use marudaizu (whole soy bean) if you can find it)
  • 3 Tablespoons unsalted butter
  • chives for garnish can also use shiso (nori or green onion)


  1. Prepare a boiling pot of salted water and cook fresh spaghetti until barely al dente and set aside
  2. Prepare the mentaiko sauce by removing the eggs with a spoon from the egg sack. Combine with milk, soy sauce, mayo in a small bowl or cup and set aside.
  3. Once the pasta has cooked, drain and reserve 1/4 cup pasta water.
  4. Using a large skillet or clean pot, on medium heat, melt the butter and add the pasta. Toss until pasta is evenly coated, roughly 20-30 seconds and turn heat to low.
  5. Add in the mentaiko sauce, mix to evenly coat noodles another 20-30 seconds. Be careful not to allow all the liquid to evaporate. If you did, add in reserved pasta water to thin.
  6. Remove from heat and serve with chives!

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