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. Fukuoka has lots of delicious and are known for their famous tonkotsu ramen (milk pork broth), yatais (food stalls), takana (spicy mustard greens), and mentaiko. 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 and slightly spicy, mentaiko oroshi is a traditional Japanese side made of spicy cod roe, grated daikon and served with shredded shiso leaves.
Ingredients
- 1 piece mentaiko (spicy cod roe), sliced in half
- 4-inch daikon piece
- Dash of soy sauce
- 2 shiso leaves, thinly sliced
Instructions
- Cut and grate daikon: Peel the thick part of the daikon until you reach the flesh, which looks almost transparent. Grated it and gently squeeze out excess water by holding the daikon in the palm of your hand. Do not drain until it’s dry – leave enough water for the grated daikon to still be moist.
- Assemble the dish: 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.
Questions and Reviews
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