(Serves 3)
Ingredients:
2 Mentaiko sacs
300g Spaghetti
150g Sukiyaki Pork belly
4-5 tbsp Takana
1 tbsp Extra-virgin Olive oil
1 tbsp Butter
2 tbsp Goma sauce
1 tbsp Mirin
1 tsp Teriyaki
1 tsp minced Garlic
Dash of Pepper
Seaweed for topping
Method:
- Rinse pork belly & cut into stripes.
- Marinate with teriyaki & pepper for about an hour. Set side.
- Remove mentaiko from its sac by using a spoon to scrap it out & set aside.
- Cook pasta accordingly to instructions on package. Drain & mix with butter to prevent pasta from sticking together.
- Heat pan & sautéed garlic. Stir-fry pork till ¾ cooked.
- Add pasta, mirin & takana. Mix well.
- Stir in goma sauce & dish up pasta onto serving plates.
- Top your pasta with the seaweed & mentaiko, & you're ready to serve your delicious Japanese Mentaiko, Pork & Pickled Vegetables Spaghetti!
Looks delicious, very nice presentation! Thanks for sharing :)
ReplyDeleteSincerely,
Happy Valley Chow
Chow, thks for visiting & it's really nice having u here! Have a good day!
DeleteKonnichiwa, ogenki desu ka? the food looks good! :D
ReplyDeleteHenry, konnichiwa! Watashi wa genki desu yo. Anata mo genki?
DeleteVery unique way of having pasta with pickled vegetables. I love pickle vegetable but it's the local version one, wonder how does this Japanese one taste......
ReplyDeleteDS, taste is very similar to the local salted veg except that it's not as salty. Try soaking the local ones in water before u cook it...
DeleteHa, you are a busy girl, Shirley! I just got done commenting on your previous post when this one popped up. :) Your idea to marinate the pork belly in Teriyaki and pepper sounds like a delicious flavor trio... was thinking it would be tasty in Spaghetti Carbonara, too!
ReplyDeleteP.S. Please forgive me if I don't comment again 'til later this week. (Writing and music business to attend to.) xo
Kim, hahaha! I'm sure it tastes just as good; just that people usually add bacon in Carbonara. U're just as busy as a bee, my dear! Thks for taking your time off!
DeleteHi Shirley! Our Japanese friend cooked this for us at home and my family love it very much. Some slight variation from your version - I recall she added the mentaiko towards the last part of the cooking process but yours look equally good!
ReplyDeleteAlvin, the restaurant in Fukuoka that I'd visited cooked the mentaiko with the pasta, but the one in Tokyo & S'pore added a scoop of the cod roe for the patrons to mix themselves. Both variations tasted somewhat similar :) Thks for coming by & have a good week!
DeleteJapan is becoming your second Home Shirley. I also love Japan. I visited long back To Tokyo and stayed there for 3 months, But the smell of raw fish made me cringe a bit, other than that it was a lovely experience and lovely people too.
ReplyDeleteLove Ash.
Ash, hahaha! I stayed in Tokyo for quite a few mths some years back too. I enjoy taking a vacation, but living there is a 'no-no'. I hate the mad train rush everyday, getting molested in trains & the tiny space in my apt!
DeleteI would never have thought to combine pickled veges and spaghetti. Seems that it turned out a tasty combo though.
ReplyDeleteYL, never knew it'll taste that good too till I tried in Japan. Lol!
DeleteShirley, that's a very exotic pasta dish. Beautifully presented too!
ReplyDeletePH, thks for your lovely comments!
DeleteLovely presentation. You're really good!
ReplyDeleteWM, thks sweetie!
DeleteThis seems delicious! I love how delicate japanese pasta dishes are! I made a white wine seafood angel hair pasta the other night, oh how yummy!
ReplyDeleteSharlynn, sounds just as good! Thks for coming by! Gonna check out your blog too!
DeleteMmm..I would love to have a tastebof that :)
ReplyDeleteKathy, hahaha! Have a good week, my dear!
DeleteWe bought the packet mentaiko from Japan and cooked spaghetti with it but it looks nothing like yours D: Nothing can beat fresh mentaiko :<
ReplyDeleteMichelle, u mean those dried ones?? I've never tried those. Next time try the fresh ones, they're real tasty!
DeleteOishii!!!! Be authentic or fusion pasta, simply love it.
ReplyDeleteYL, this pasta dish seems to draw a lot of attention. Hahaha!
DeleteI love mentaiko pasta! It's so easy to make and so addicting... Though I've never tried with takana in mentaiko pasta. I always feel guilty about not including any veggies, so that is kind of a great idea! :)
ReplyDeleteNami, simply addictive! Interesting to know that a Japanese hasn't tried this dish. U must try this the next time u're in Japan :)
Deletewhat a lovely recipe, oh by the way, do we have to remove the mentaiko from its sac? i just chew everything LOL!
ReplyDeleteKen, u ate the skin?? I guess it's ok if u don't mind, but this is the first time I'm hearing this. Lol!
DeleteHi Shirley, I wander how many records I break today....LOL
ReplyDeleteWhat a lovely spaghetti meal, very elegant presentation. You sure can cook very well, 2 thumbs up for you.
Thanks for sharing the recipe.
P/S You look very pretty in the second picture.
Amelia, hahaha! Thks again for commenting on so many of my posts in a row! U rock!!
DeleteLooks and sounds really delicious! Would love to have a taste. The CNY is just around the corner. In case life gets a little too busy, here is wishing you and your family a very Happy and Prosperous New Year!
ReplyDeleteHugs...Biren
Biren, thks & u have a good one too! Nice to hear from u :)
Delete