Recipes
Pasta with Mentaiko Sauce and Onsen Tamago
Pasta with Mentaiko Sauce and Onsen Tamago
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Cut the mentaiko in half. Use a spoon to remove the roe gently. Discard the membrane.
Step 2
Combine 50g mentaiko roe, Japanese mayonnaise, olive oil, salt, black pepper and whisk together.
Step 3
In a pot, bring the water to boil and add some salt. Cook the San Remo Vermicelli until al dente. Drain and set aside.
Step 4
In a pan, add whipping cream and bring to boil on a medium heat. Remove from heat.
Step 5
Add mentaiko sauce, San Remo Vermicelli and mix well.
Step 6
Transfer to a plate.
Step 7
Prepare the onsen tamago. Bring 1L water to a boil. Remove from heat and add 200mL room temperature water. Add eggs and set for 17 minutes.
Step 8
Transfer the eggs to cold water and set for 5 minutes.
Step 9
Add onsen tamago.
Step 10
Sprinkle with nori flakes and place the remaining mentaiko on top.
Step 11
Ready to serve
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Cut the mentaiko in half. Use a spoon to remove the roe gently. Discard the membrane.
Step 2
Combine 50g mentaiko roe, Japanese mayonnaise, olive oil, salt, black pepper and whisk together.
Step 3
In a pot, bring the water to boil and add some salt. Cook the San Remo Vermicelli until al dente. Drain and set aside.
Step 4
In a pan, add whipping cream and bring to boil on a medium heat. Remove from heat.
Step 5
Add mentaiko sauce, San Remo Vermicelli and mix well.
Step 6
Transfer to a plate.
Step 7
Prepare the onsen tamago. Bring 1L water to a boil. Remove from heat and add 200mL room temperature water. Add eggs and set for 17 minutes.
Step 8
Transfer the eggs to cold water and set for 5 minutes.
Step 9
Add onsen tamago.
Step 10
Sprinkle with nori flakes and place the remaining mentaiko on top.
Step 11
Ready to serve