📝 About This Recipe
Originally a staple of Fukuoka, Japan, Mentaiko is a luxurious delicacy of Alaska Pollock roe cured in a complex, spicy brine. This recipe yields a sophisticated balance of oceanic saltiness, a gentle creeping heat from gochugaru, and a deep savory backbone from kombu and sake. Once cured, these vibrant crimson sacs transform into a versatile 'umami bomb' that elevates everything from simple steamed rice to creamy pastas.
🥗 Ingredients
The Roe
- 1 lb Fresh Alaska Pollock Roe (Intact sacs (tarako), membrane should be firm and unbroken)
- 2 tablespoons Sea Salt (For the initial purge)
The Curing Brine (Chomi-bura)
- 1/2 cup Sake (High quality Junmai preferred)
- 2 tablespoons Mirin (Hon-mirin (true mirin) for depth)
- 1 piece Kombu (Dried Kelp) (3x3 inch square, wiped with a damp cloth)
- 1 tablespoon Soy Sauce (Usukuchi (light color) soy sauce is best to maintain color)
- 3-4 tablespoons Gochugaru (Korean Chili Flakes) (Fine grind for better penetration and vibrant red color)
- 1 teaspoon Sugar (To balance the salt and heat)
- 1 teaspoon Yuzu Zest (Finely grated for a bright citrus note)
- 1 slice Ginger (Smashed to release aromatics)
👨🍳 Instructions
-
1
Begin by carefully inspecting the pollock roe sacs. Rinse them gently in cold salted water and pat them extremely dry with paper towels.
-
2
Place the roe in a shallow tray and sprinkle the 2 tablespoons of sea salt evenly over all sides. Cover with plastic wrap and refrigerate for 2 hours; this draws out excess moisture and firms the texture.
-
3
While the roe is purging, prepare the brine. In a small saucepan, combine the sake and mirin. Bring to a light simmer over medium heat for 1-2 minutes to cook off the raw alcohol aroma.
-
4
Remove the pan from heat. Add the kombu, soy sauce, sugar, and ginger slice. Stir until the sugar is fully dissolved.
-
5
Allow the brine to cool to room temperature. Once cooled, stir in the gochugaru and yuzu zest. The mixture should look like a thick, vibrant red syrup.
-
6
Take the roe out of the fridge. You will see liquid in the tray; discard this liquid and gently wipe the excess salt off the roe with a damp paper towel.
-
7
Place the salted roe sacs into a heavy-duty gallon-sized Ziploc bag or a vacuum-seal bag (if using a vacuum sealer, do not use full pressure to avoid popping the sacs).
-
8
Pour the cooled chili brine into the bag with the roe. Squeeze out as much air as possible so the brine completely coats every inch of the roe membranes.
-
9
Lay the bag flat in the refrigerator. Let it cure for at least 48 hours, though 72 hours is the 'sweet spot' for maximum flavor penetration.
-
10
Once every 12 hours, flip the bag over to ensure the marinade is distributed evenly.
-
11
After 72 hours, remove the roe from the brine. The sacs should feel firm and look deep red. You can gently scrape off excess chili flakes if you prefer a smoother look.
-
12
To serve, you can leave the sac whole, slice it into medallions, or slice the membrane open and scrape out the individual eggs.
💡 Chef's Tips
Always use the freshest roe possible; if it smells overly 'fishy' before you start, the flavor will only intensify during curing. If you cannot find yuzu, a mix of lemon and lime zest provides a similar bright, floral acidity. Ensure the brine is completely cold before adding it to the roe, or you risk partially cooking the delicate eggs. For a smokier version, add a drop of liquid smoke or cold-smoke the finished product for 15 minutes. Use a fine-mesh sieve if you want to strain the chili flakes for a 'cleaner' look, though keeping them in adds better texture.
🍽️ Serving Suggestions
Serve a slice of raw Mentaiko atop a bowl of steaming hot koshihikari rice with a pat of unsalted butter. Mix the scraped roe with Japanese mayonnaise and a dash of lemon to create a dip for crudités or a spread for toast. Toss with spaghetti, olive oil, and shredded nori (seaweed) for the classic 'Mentaiko Pasta'. Lightly sear the outside of the sac in a hot pan for 30 seconds to create a 'tataki' style texture with a raw center. Pairs beautifully with a crisp, dry Sake or a cold Japanese lager to cut through the salt and spice.