Konnichiwa Tokuyama de Gozaimasu. Hello
my name is Tokuyama Patrick to be exact,
and you are here because you want to
learn how to make Mentaiko pasta. If this
is your first time here, consider
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So today, what we're gonna be doing is
making Mentaiko pasta
with a little bit of cream, butter,
soy sauce, shiso and some nori. And
we're also gonna be using my favorite
pasta Rustichella, this is a spaghetti
from Italy, and it's my favorite because
it tastes delicious. It's super thick and
because it's made with bronze dies
which makes the pasta texture very rough.
The sauce that we're gonna be making is
going to cling right to it so that each
bite is gonna be filled with tons of
mentaiko flavor with a little bit of
butter, cream, cheese, shiso, soy
sauce and some nori - dried seaweed. So I have a
boiling pot, almost boiling pot of salted
water that's what we're gonna boil our
pasta in, and go ahead and cut this
container open, cut this little bag open.
So this is 500 grams, it's a little bit
more than a pound. We're just going to do
about half of it, gonna be enough for two
people;
soy sauce, we're gonna use about a
tablespoon and I like to use my cream-to-
butter ratio and a one-to-one ratio. So
we're gonna do about two to three
tablespoons of each, depends how saucy
you like your pasta. If you like a really
saucy pasta, then use a little bit more
of each, but I don't like mine too saucy.
The shiso we're gonna -- you can choose
to slice it up and then mix it in, or you
can just garnish it on top of the pasta
for looks, and then the dried seaweed
we're gonna toast it first and then
we're gonna cut it into very thin strips,
and then we're gonna layer on the
seaweed strips on top of the shiso
leaves, or maybe the shiso leaves on top
of the nori - the seaweed strips and then
we'll put a little bit of the Mentaiko
eggs on top. And for the other sac, so
there's two egg sacs here. We're gonna
mix it in with the soy sauce, butter and
the cream so you don't really cook the
sauce. You're going to use the residual
heat from the pan as well as the pasta
to melt the butter and the cream and mix
everything together. So it's a very
straightforward dish, one of my favorites
and this is on the richer side. I don't
always make it with cream and butter;
sometimes I like to mix it up with a
little bit of mayo keeping mayonnaise as
well as olive oil, two different recipes
of course, and that thing that keeps
things a little bit lighter than using
cream and butter. So those are two
recipes I'd recommend, checking out I'll
link them in the description below so
I'm just gonna eyeball this. We're gonna
do about half of this, half of this bag
right here.
Get them boiled. protip with pasta, never
cook it until al dente in the water, cook
it until just before al dente in the
water so that you can finish cooking it
with the sauce. Now i'll go ahead and
measure out the butter, always use
unsalted butter. There's one tablespoon,
two tablespoons, three, so there's three
tablespoons of butter and then we'll do
three tablespoons of the cream. So this
Mentaiko pasta if you've never had it
before, it's a very tasty pasta. There's
actually an Italian version called
Bottarga. Bottarga is a -- it's also a fish
egg and it's very salty tastes similar
to mentaiko. It's very salty in flavor,
and a little bit fishy. There's this
restaurant in San Francisco called La
Ciccia if they're known for their
Sardinian cuisine, and they serve
Bottarga. It was the first time I had it,
it was my first time eating like a
non-Japanese fish egg pasta. It was
delicious highly recommended if you can
seek it out. I think they they do sell
Bottarga online. I've seen it. So with the
Mentaiko pasta, it's gonna come in at egg
sack. So what I usually do is just cut it
open and then I scoop out either using a
spoon or a spatula, the eggs inside and
like I was saying before I don't know if
I said it before, but I'll say it now. This
is just one of those things that you
want to eat the same day that you make
it because if you reheat the pasta,
you're gonna actually cook the eggs. So
these are uncooked, but if you cook them
in the microwave, for example you're
reheating it, it's going to get
cooked and they'll turn white; the
texture is going to change, it's going
to be a little bit hard or firm and it
just doesn't taste as good at least in
my opinion.
So with that, so let's go ahead and scoop
out, how we can use the knife here to
scoop out some of these eggs and we'll
save some to to garnish. So pro tip when
you're working with nori dried seaweed,
always toast it when you're using it for
homemade sushi. For example, Temakizushi
This year if you're just gonna use it
for a garnish, I think this should be
sufficient, the toasting brings out
flavor as well as texture so I just do
it over an open flame... If
you've ever done tortillas this way,
toasting tortillas makes a big
difference. I believe, in the flavor, and
you gotta be careful though just do it
really quickly like I'm doing right now,
so that it doesn't burn because nori burns
when it burns it smells like burnt hair.
It's not a very pleasant smell, so in
terms of really seasoning the mentaiko
pasta, I don't really add anything maybe
I'll put in some cracked pepper but it's
got plenty of flavor on its own, so I
don't really do much with it. It's just
cream, butter.
shiso, soy sauce and the [ph] mint, cause
it's got tons of flavor.
Obviously in there, the nori and the
shiso are just a plus, they add a
couple of dimensions there. So question of
the day if you've made mentaik pasta
before. what do you like to put in it?
What do you like to make the the flavor
a little bit more special or complex? One
of the keys that I have always started
to do cooking pasta, always salt your
water. I never used to salt it before for
health reasons. I always wanted to you
know watch my salt intake but it really
makes it impact a positive impact on
your flavor, the flavor of the pasta. So
always salt it. Okay, it's not done yet,
so I'm just folding up the nori here
the seaweed so that we can cut it very
thinly with scissors. You can buy a
pre-cut too, but it's not going to be as
thin as if you were to cut it by
yourself or with scissors. I mean
so you can do maybe about one and a half
inch strips, it's totally up to you,
however you like to do things. I'm just
going to make some space right here, just
use some kitchen scissors and just cut
as thinly as possible. So I've had some
pretty rich Mentaiko pastas before like
swimming in a cream sauce that is just a
little too much for me,
so this is like my nice in-between
just-right recipe where it's not too
saucy. Like I said before, if you want a
lighter recipe use olive oil, extra
virgin olive oil so there's that spicy
kick that you get from the extra virgin
olive oil.
Regarding the Mentaiko itself, there's a
couple of varieties - there's the karai
karakuchi which means spicy Mentaiko
and then there's amakuchi or just
regular. They're not spicy, amai means
sweet in Japanese. These are I think, these
are the spicy versions but don't be
concerned if you can't handle spicy
foods, because Japanese spicy is usually
not that spicy. So if you want to add a
spicy kick, I'd recommend that you add
some red pepper that'll definitely get
the spice level up, but in Japan, they
actually have a couple. If you've never
been to like an Italian restaurant in
Japan or a youshoku restaurant where
they serve pasta - Japanese-style
pasta highly recommended, they put a
little bit of a twist on the Italian
cuisine so it doesn't taste like
true Italian food in Italy. It has a
Japanese flavor to it which makes it
very unique and very delicious in its
own way.
So if you ever in Japan, make sure to try
and visit one of those restaurants. So
we're just about ready as soon as that
gets finished, one other thing that I
forgot to mention is that you can
reserve some of the pasta water if you
want something a little bit more saucy,
rather than using more cream and more
butter. You can also use maybe a
tablespoon or two,
of the pasta cooking water. If you
want a more of a saucy dish yeah this
pasta is called Rusticchella De abruzzo
it's from Italy and it's made in Abruzzo
which I think is a city in Tuscany, if
I'm not mistaken, and this is good stuff --
I go through pounds and pounds of this
especially when I don't make fresh pasta.
I haven't found any better brand than
this one. But if you know of a good brand,
I would be open to trying it because I'm
always open to trying new things. So I'm
gonna let that go for about 30 more
seconds and then it should be done. We'll
go ahead and drain it and go ahead and
scoop out the rest of these eggs here.
You can't eat the egg yolk sack, are you
the egg sack? If you want, I usually eat
it and then Mentaiko if you've never had it
before it goes on all kinds of things.
You can put it in like onigiri, the Onigiri
are little rice balls. You can also do
pasta like we're doing today, you can put
it on baked goods, breads. If you ever go
to a Japanese bakery you what you might
see it on some baked goods with like
cheese. it's a very salty condiment, you
can put on pizza, for example, it's another
tasty way to eat it. I think I might do
Mentaiko pizza. Actually now that I
mention it! all right, so this is gonna be
about a half cups worth it looks like so
we'll use almost all of it and then we'll
save some to garnish on top, in the
middle so that's done go ahead and
strain it. I have a strainer in my sink
ready to go.
All right so now I'm gonna throw in the
butter 3 tablespoons, then we'll do 3
tablespoons of cream get that all melted
and mix together.
Okay so there's that and then we'll do
about a tablespoon of soy sauce. This is
just regular shoyu, if you can try to
get shoyu that's made with whole soy
beans.
So it says marudaizu and that means
whole soybeans;
in three Japanese characters, the
kanji it's usually better quality, and
once the butter
and the cream has melted there's
just a little bit of butter there, but
I'm just gonna go ahead and drop it in
the pasta and get this all mixed
together. And then as soon as the butter
is melted, I'll drop in the mentaiko
the eggs and mentaiko eggs and then we'll
top it with some of the nori
Put some cracked pepper on there and
shiso. so here's how it looks nice and
saucy. as you can see but not overly
saucy. I try to make this look as nice as
possible. I always have a challenge with
pasta presenting it in a nice way,
it's one of -- my one of the things I'm
always working on. Alright, I think that
looks just about good for one person. It
smells so good -- butter and cream and
shoyu soy sauce so good. Alright. So I'm
going to go ahead and put in the eggs.
Here we'll put in at least there's 1 2 3
about three tablespoons worth, and the
reason that I don't do it in the pan is
so that it doesn't cook the eggs. There's
enough heat residual heat from the pasta
that they're going to be semi-cooked but
not completely, so that's why I do it in
my plate and you want to just make sure
you break up the clumps as much as
possible too so that it's evenly
distributed within the the pasta,
otherwise you're gonna get chunks of
salty goodness in each bite. I'm gonna go
ahead and slice the shiso leaves here
thinly slice them.
Okay so that's gonna go on top then I'm
going to put a little nest of nori.
worth, just put that in the middle, just
get it spread out there and then. We'll
put the little nest if shiso on top of
the nori, just making sure that all of
this is broken apart and then we'll top
it with chunk of mentaiko,
all right.
Make sure that the other portion doesn't
get dried out! so here's my Mentaiko
pasta with butter, cream, shoyu soy sauce,
a little bit of nori dried seaweed and
shiso with a little chunk of Mentaiko
on top. This is gonna be the bomb, umai
umai umai umasou - that means
this looks delicious! oishisou! -- I'm
just putting some cracked up around it,
and I'm ready to eat my dinner. This is
gonna be so good. So here it is final
dish, Mentaiko pasta. Alright guys, so
if you want to learn how to make them in
Mentaiko pasta, make sure to check out the
recipe in the description below. Check
out the links to the other Mentaiko
recipes as well, since I have a couple
other variations of this delicious pasta
recipe Japanese-style pasta, one of my
favorite ways to eat pasta as well as
Mentaiko. So I hope you get a chance to
try it. See you later.
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