Mentaiko
Spicy marinated pollock roe, eaten with rice or pasta. ยท Japan
Spicy marinated pollock roe, eaten with rice or pasta.
About Mentaiko
Pollock roe is cured in chilli and seasonings into a savoury, mildly spicy delicacy eaten on hot rice, in onigiri or tossed through pasta. It is a specialty of Fukuoka.
๐๏ธ History & Culture
Mentaiko is a Japanese adaptation of Korean myeongnan-jeot, a salted pollock roe dish, introduced to Japan after World War II. Its origins are debated, with some tracing the spicy version to a Korean-Japanese chef in Fukuoka in the late 1940s, but the exact story is not universally agreed upon.
Fukuoka is the undisputed center of mentaiko culture, where it is used in onigiri, hot rice, and the famous mentaiko pasta. The roe is cured in a blend of chili pepper and seasonings, and while the spicy red variety dominates, milder versions exist. It has become a beloved national ingredient, symbolizing Fukuokaโs culinary identity and its fusion of Korean and Japanese flavors.
๐ณ How to make Mentaiko
AI-assisted, not kitchen-testedMentaiko (Seasoned Pollock Roe)
A classic Fukuoka specialty of salt-cured pollock roe marinated with chilli, sake and konbu. Traditionally spooned over hot rice, packed into onigiri or tossed through buttered spaghetti.
- Prep
- 15 min
- Total
- 15 min
- Serves
- 4
- Difficulty
- Easy
Recipe ingredients
- 240 g (8ยฝ oz) salted pollock roe (tarako), skin on, Japanese grocery stores sell this frozen or thawed in the chiller section; ask for tarako (salted) rather than sukimi (already skinned).
- 30 ml (2 tbsp) sake, Use real cooking sake, not 'salt-free sake'; shaoxing wine is an acceptable substitute if sake is unavailable.
- 10 ml (2 tsp) soy sauce
- 2 g (2 tsp) dried chilli pepper (togarashi), Korean gochugaru works in a pinch; quantity is a guide, not a rule.
- 1 g (1 piece (4 cm / 1ยฝ in)) dried konbu (kelp), Optional but authentic; omit if unavailable.
Steps
- 1 If the roe is frozen, thaw it overnight in the refrigerator (0โ4 ยฐC / 32โ39 ยฐF). Roes that were not previously frozen must be frozen at home at โ20 ยฐC / โ4 ยฐF for at least 7 days before use; this destroys parasites (anisakid larvae) that may be present in raw fish roe.
- 2 Carefully slit the thin membrane along the length of each roe sac and peel it away, removing the dark connective strip running down the centre. Work over a bowl so you don't lose any roe.
- 3 Break the skinned roe into loose grains in a non-reactive (glass or ceramic) bowl, discarding any tough membrane fragments.
- 4 Pour the sake and soy sauce over the roe and stir gently. Add the konbu and let everything rest for 5 minutes so the roe soaks up the seasoning.
- 5 Sprinkle in the chilli pepper a little at a time, tasting as you go. The mentaiko should be noticeably savoury with a gentle, lingering warmth rather than sharp heat.
- 6 Remove and discard the konbu. Cover and refrigerate the mentaiko for at least 4 hours, ideally overnight, so the flavours settle and the roe firms up. It will keep, refrigerated, for about 5 days.
- 7 To serve over rice: cook 320 g (about 1ยพ cups) Japanese short-grain rice in 400 ml (1ยพ cups) water until tender, then mound in bowls and top with 40โ50 g (1ยฝโ1ยพ oz) mentaiko per person. Eat while the rice is steaming hot.
- 8 Variations: pack a spoonful inside an onigiri with a sheet of nori, or toss 80โ100 g (3โ3ยฝ oz) mentaiko through 200 g (7 oz) hot spaghetti with 15 g (1 tbsp) butter and a splash of pasta water.
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Mentaiko โ frequently asked questions
What is Mentaiko?
Pollock roe is cured in chilli and seasonings into a savoury, mildly spicy delicacy eaten on hot rice, in onigiri or tossed through pasta. It is a specialty of Fukuoka.
What is Mentaiko made of?
Mentaiko is made with pollock roe, chilli, sake, salt and rice.
Where does Mentaiko come from?
Mentaiko comes from Japan, and is especially associated with Fukuoka. Mentaiko is a Japanese adaptation of Korean myeongnan-jeot, a salted pollock roe dish, introduced to Japan after World War II.
Where can I eat Mentaiko?
A Fukuoka meal, spooned over hot rice or through pasta.
How do you make Mentaiko?
Making Mentaiko at home takes about 15 minutes of prep. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
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