Mentaiko Pasta

Prep time 10 min

Cook Time 20 min

Serves 2 people

Today’s recipe will be the first one cooked by our new chef here at WineSalon, Chef Mitsushi Matsuo. Chef Matsuo joined us two weeks ago from Japan, and during that time the world was in a much different state. Created to rival sake as a pairing for sushi, we planned to pair the 2018 Kanpai Wines Aki No Mori Chardonnay with a Japanese seafood dish prepared by Chef Matsuo, but finding fresh seafood at the market has become increasingly challenging.

This period of uncertainty has spurred us to focus more on pantry staples and availability. After seeing the great reception to our pasta carbonara recipe, Chef Matsuo decided to put his own twist on pasta featuring a beloved Japanese ingredient- mentaiko. Mentaiko is salt-cured spicy cod roe, readily available in almost all Asian markets. We found that Asian markets in general are much better stocked than others during this time, including a great selection of fresh vegetables.

Chef Matsuo chose this ingredient for three main reasons. First is its affordability and great value. Although mentaiko is technically caviar, 8 oz. of mentaiko only costs $5.00 at our local Asian market. Second is mentaiko’s longevity, lasting 10 days refrigerated and up to 2 months in the freezer. Finally is its resonance with the Aki No Mori Chardonnay. Chef Matsuo noticed immediately that Aki No Mori has a good amount of acidity and a deep umami. Both the chardonnay and the mentaiko are rich in umami, while the acidity of the wine cuts the intense fish flavor of the mentaiko.

The mentaiko emulsifies with garlic and chili-infused olive oil, milk, and pasta water to create an amazingly luscious and luxurious sauce that tastes much more expensive than it is. This dish will definitely not leave you missing fresh seafood. Chef Matsuo’s pairing instincts were spot on- mentaiko pasta is a great pairing for our Kanpai Wines Aki No Mori Chardonnay. We also enjoyed this dish with the Kanpai Wines Mizu No Oto Pinot Noir and Hi No Tori Rose of cabernet sauvignon. From now until June, 15% of the proceeds from the sale of all Kanpai Wines will be donated towards local food banks and healthcare workers. In addition, join WineSalon now and 15% of each new membership will also be donated to local food banks and healthcare workers. Treat yourself to some great wine and give back to the community at the same time.

Without further ado, let’s step back and check out the recipe for chef Matsuo’s Mentaiko pasta:

Ingredients

8oz. dried spaghetti (or any available long noodle)
2 oz. mentaiko
6 pieces of curly parsley (approx. 3 tbsp)
4 shiso leaves
5 whole garlic cloves
3 pieces whole dried red chili
⅓ cup milk
⅓ cup olive oil
4 tbsp Kosher salt

Recipe

Step 1

Finely mince the parsley and set aside. Stack your shiso leaves on top of one another and roll into a cigar shape. Cut across lengthwise to make ¼ inch strips of chiffonade. Set both the minced parsley and shiso aside.

Step 2

Cut off one small end of the mentaiko. Gently use the back of a knife to remove the cod eggs by pushing towards the cut end. Discard the remaining membrane.

Step 3

Lightly crush all of the garlic cloves with the back of your palm. We are only looking for the garlic to be lightly crushed not crushed completely flat. Add the ⅓ cup olive oil to a saute pan and tilt upwards on your burner to create a pool of olive oil. Add the garlic to the oil and turn the burner on to medium heat.

Step 4

As the garlic starts to soften, start poking holes in the garlic to maximize the infusion with the oil. The garlic will continue to cook in this manner for 10 minutes or until a golden caramel brown. During this time, you may start to bring to a boil 6 cups of water with 4 tbsp of kosher salt. Now is also a good time to relax and enjoy a glass of 2018 Kanpai Aki no Mori Chardonnay!

Step 5

Once your garlic is golden brown, turn the heat to high and add in your dried red chiles along with the parsley. Momentarily stir to combine and turn off the heat. From here, being careful not to splatter add in ⅓ cup of simmering pasta water while moving your sautee pan. Set your oil mixture off to the side.

Step 6

Step 7

Bring the pasta water up to a boil and cook your dried pasta for one minute less than the package directions (For more al dente Pasta, 2 minutes less). There will be additional cooking time once we combine the pasta with the sauce. Once your pasta is close to being done, bring your oil and pasta water mixture to a boil. Transfer the pasta to the saute pan with the oil and pasta water being careful to drain any excess moisture off of the pasta before transferring.

Step 8

Over high heat, vigorously stir and toss the pasta together with the flavored olive oil. Add in your milk and mentaiko and continue stirring and tossing over high heat until all of the elements have emulsified into a rich and luscious creamy sauce.

Step 9

Transfer to a plate and garnish with your shiso chiffonade. Pour yourself a big glass of 2018 Kanpai Wines Aki No More Chardonnay and enjoy!