This is a dainty appetizer that both my husband and I love to eat. Mentaiko comes from the Fukuoka region (south of Japan) where they’re famous for producing it. It’s made of spicy and salty marinated cod roe/ fish eggs that have a ‘pop’ texture when eaten. It’s basically spicy caviar.
Mentaiko can be used in pasta, rice balls, on toasts or simply over rice. It’s absolutely delicious! I should warn you though that it has a very distinct flavor and just like natto, it’s a case of either loving or hating it. This mentaiko oroshi is served with grated daikon, scallions and a little soy sauce. Shredding a few shiso leaves on top brings extra color and freshness to this little beauty.
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Mentaiko Oroshi (Spicy Cod Roe with Grated Daikon)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Appetizer
- Method: Slicing
- Cuisine: Japanese
Description
Salty, fishy, and slightly spicy, daikon oroshi is a traditional Japanese side often found on izakaya menus.
Ingredients
- 1 piece Mentaiko (spicy cod roe), sliced in half
- 4-inch daikon piece, peeled and grated
- Dash of soy sauce
- 2 shiso leaves, thinly sliced
Instructions
- Put the grated daikon in the palm of your hand and gently squeeze to drain some of the excess water. Do not drain until it’s dry – leave enough water for the grated daikon to be very moist.
- Divide the daikon between two small shallow serving bowls and place the mentaiko next to it.
- Top with shredded shiso leaves and drizzle a little soy sauce before serving.
Notes
Where to buy mentaiko: You can find mentaiko sold in Japanese supermarkets in the frozen section.
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