Mentaiko Oroshi
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 (mentaiko spaghetti is also fantastic and easy to make), 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.
PrintMentaiko Oroshi (spicy cod roe with grated daikon)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 people 1x
- Category: Appetizer
- Cuisine: Japanese, Seafood
Ingredients
Scale
- 1 piece Mentaiko (cut 1/2 or 1/3 (depending on size. About a thumb size per serving))
- 4 inch daikon (peeled and grated)
- dash soy sauce
- 1 shiso leaf (thinly sliced)
- 1 stalks scallion (finely chopped)
Instructions
- Put grated daikon in the palm of your hand and drain half of the excess water. The grated daikon should still be moist but not dripping.
Serving mentaiko oroshi:
- Start by putting scallions at the bottom of each bowl, then top with daikon and mentaiko. Drizzle a little soy (not much since mentaiko is very salty and strong in flavor) and sprinkle shredded shiso leaves on top.
Nutrition
- Calories: 353
- Saturated Fat: 1
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